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Brussels Sprouts with Walnut Vinaigrette

['3 3/4 cups brussels sprouts, halved, cored, leaves separated', 'Kosher salt', '1/2 cup walnut halves, divided', '2 1/2 tablespoons unsalted butter', '1 tablespoon walnut oil plus more for drizzling', '1 medium shallot, minced', '3 tablespoons plus 2 teaspoons Champagne vinegar', '1 1/4 teaspoons Dijon mustard', 'Pinch of sugar', 'Freshly ground black pepper', '1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced', 'Parmesan (for shaving)', '3/4 teaspoons finely grated lemon zest']

Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD: Can be made 2 days ahead. Wrap in a kitchen towel, transfer to a resealable plastic bag, and chill.
Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to a container, cover, and chill. Let vinaigrette come to room temperature before serving.
Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.

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