Sauté shallots in 1 tbsp olive oil for about 5 minutes
Add the Brussels sprouts and other tbs of olive oil and sauté for about 10 minutes until Brussels are cooked
In a separate pan, toast pine nuts for about 3 minutes, until lightly golden
In a small bowl, mix 1/2 container of yogurt with lemon juice, dijon, minced garlic, pinch of salt and pinch of pepper
Toss Brussels sprouts with dressing, and remaining ingredients