In a small bowl, combine the shallot, a spoonful of dried cranberries, lemon juice, honey, Belize spice and ½ tsp salt. Slowly drizzle in the olive oil, whisking to combine. Set aside, allowing the cranberries and shallot to soften, while you prepare the rest of your ingredients.\nRemove the rib from the kale and finely chop. Add to a large serving bowl along with the shaved Brussels sprouts, pepitas, almonds, Pecorino and remaining cranberries. \nPour dressing over your salad, a few spoonfuls at a time, massaging into the kale for a few minutes until softened. Toss until everything is combined and well coated in dressing. Season to taste with salt.