In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don’t burn. Allow the nuts to cool.
Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef’s knife.
In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.
In a small bowl, whisk together the lemon juice, garlic, agave nectar, Dijon mustard, salt and pepper.