Brussels Sprout Salad with Hazelnuts and Dried Cherries

1 lb. Brussels sprouts
1 cups toasted and chopped hazelnuts
½ cup dried, sweetened cherries
1/3 cup grated pecorino, plus more for garnish
¼ cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon
Kosher salt and coarsely ground black pepper

Slice Brussels sprouts into very thin slices, using a mandoline if you have one. Discard stems. In a bowl, toss the Brussels sprouts, hazelnuts, cherries, and pecorino. Drizzle with olive oil and lemon juice and toss. Season with black pepper to taste (you may or may not need to add salt, depending on the saltiness of the cheese).

Divide salad between 4 small plates and top each with a little shaved pecorino, a drizzle of olive oil, and freshly ground black pepper.

You can also top with a little crumbled bacon, if preferred.