Begin by trimming the stem ends of the Brussels sprouts and removing any outer leaves that look wilted or discolored. Rinse them under cool water and pat them dry. Using a sharp knife or a mandoline, shave the Brussels sprouts into thin slices. The thinner, the better; this will enhance the texture and flavor absorption.
In a dry skillet over medium heat, add the sliced almonds. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Keep a close eye on them to prevent burning. Once toasted, remove them from the skillet and set aside to cool.
In a mixing bowl, whisk together the fresh lemon juice, honey, Dijon mustard, minced shallot, and minced garlic. Gradually drizzle in the extra virgin olive oil while continuing to whisk until the dressing is well combined and slightly emulsified. Season with kosher salt and freshly ground black pepper to taste.
In a large mixing bowl, combine the shaved Brussels sprouts, toasted almonds, and shredded Pecorino Romano cheese. Drizzle the vinaigrette over the top and gently toss everything together until the salad is evenly coated with the dressing.
Transfer the salad to a serving bowl and enjoy right away! This salad can be served immediately, but letting it sit for about 10 minutes allows the flavors to meld beautifully.
