Trim the ends and remove damaged leaves from the Brussels sprouts. Shave the sprouts into thin slices using a mandoline or food processor and place in a mixing bowl.

Drizzle in the olive oil and lemon juice over the shaved Brussels sprouts. Add toasted pine nuts, dried cranberries, and optional pecorino cheese. Snip in fresh chives and gently toss.

Sprinkle sea salt and black pepper over the salad mixture and mix gently to ensure seasoning is evenly distributed.

Let the salad rest at room temperature for 15 minutes to enhance flavors.

Give the salad another toss, adjust seasoning if necessary, and serve immediately.