Let this crispy preparation wipe away any unpleasant childhood memories of overcooked baby cabbages. First, trim the sprouts by plucking off the wilted outer leaves and removing the hard stems with a paring knife. Use a mandoline (or your very careful cutlery skills) to shave the sprouts into slawlike slices. Toss them into a bowl with a lemon–honey mustard dressing (use this one from April Bloomfield's cooked Brussels sprouts recipe
or just whisk together a quarter cup each of lemon juice and olive oil plus a tablespoon each of grainy mustard and honey). Top with shaved Pecorino and chopped walnuts or hazelnuts.