Toast the pine nuts first. Add them to a dry skillet over medium-low heat and stir them frequently for 3 to 4 minutes until they are golden and fragrant. Watch them closely because they go from golden to burnt fast. Pour them onto a small plate and set aside.

Shave the Brussels sprouts. Trim the stem end off each sprout and remove any tired outer leaves. Run them through a mandoline set to about 1/8-inch thickness, or use the slicing attachment on a food processor. You want thin, wispy shreds rather than chunky pieces. Place all the shaved sprouts in a large mixing bowl.

Massage the sprouts. Sprinkle 1/2 teaspoon of fine salt over the shaved sprouts and use your hands to massage and scrunch them for about 1 minute. They will darken slightly and soften just a little, which takes away any harsh raw bitterness. This step makes a real difference in how pleasant the salad is to eat.

Make the lemon-Dijon vinaigrette. In a small bowl or a jar with a lid, combine the lemon juice, lemon zest, Dijon mustard, grated garlic, fine salt, and black pepper. Whisk them together, then slowly pour in the olive oil while whisking steadily, or seal the jar and shake until the dressing is emulsified and looks slightly creamy. Taste and adjust salt or lemon as needed.

Assemble the salad. Pour the vinaigrette over the massaged Brussels sprouts and toss well to coat every strand. Add the dried cranberries and toasted pine nuts and toss again. Taste for seasoning and add a little more salt or a squeeze of lemon if it needs brightness.

Transfer the salad to a serving bowl or platter. Use a vegetable peeler to shave the Pecorino Romano directly over the top in long, thin ribbons. Add a few cranks of fresh black pepper and serve right away, or let it sit at room temperature for up to 3 hours before serving.