Step 1

Use a mandoline slicer or a food processor to carefully shave the brussels sprouts, then the shallots, into very thin slices, about 1/16- or 1/8-inch thick. Place in a large mixing bowl along with the toasted walnuts, raisins and grated pecorino cheese.

Step 2

To make the dressing, whisk together the lemon juice, mustard and honey then, while whisking begin to slowly stream in the olive oil until fully incorporated. Season liberally with salt and pepper.

Step 3

Pour the dressing over the salad and toss to combine. Divide between bowls and top with extra grated pecorino cheese.