Shaved Brussels sprout salad with walnuts and Pecorino

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact

1 cup walnuts (3 1/2 oz), lightly toasted

2 tablespoons finely grated Pecorino Romano, or to taste

1/4 cup olive oil

3 tablespoons fresh lemon juice

Holding each Brussels sprout by stem end, cut into very thin slices. Toss in a bowl to separate layers.

Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.