In a small bowl, whisk together the shallot, lemon zest, lemon juice, honey, mustard, salt, and pepper. Continue whisking while slowly adding the olive oil until emulsified, or place all ingredients in a jar and shake well.

In a large serving bowl, toss the Brussels sprout leaves with the dried cranberries or raisins, almonds, and just enough vinaigrette to lightly coat. Taste and adjust salt if needed.