In a medium bowl, whisk together the shallot, mustard, lemon juice and honey.
While continuing to whisk, slowly add the olive oil in a stream until emulsified. Season with salt and pepper. Set aside.
Rinse Brussels sprouts and discard any damaged leaves.
Using either a mandolin or a very sharp knife, slice the Brussels sprouts very thinly. Be sure to use the finger guard if using a mandolin.
Once all Brussels sprouts are sliced, place in a large bowl and add the dressing, hazelnuts and cranberries.
Combine well and add the Parmigiano Reggiano. Allow to sit for 30 minutes before serving.