Combine juices, shallots, mustard, honey and salt in a small bowl. Slowly pour in olive oil and whisk until dressing is emulsified. Add additional salt and pepper to taste, if desired.
For the Salad:
Place brussels sprouts in a large bowl. Start by pouring half of dressing on sprouts and toss to coat. Add avocado, craisins, pistachios and cheese to sprouts. Gently toss. Add additional dressing, if desired. Serve immediately.
Leftover dressing will keep for two weeks in the refrigerator. Perfect excuse to make more salad!