Trim the bottoms from the brussels sprouts and slice them thinly using the slicing blade of a food processor, a sharp knife and cutting board, or a mandoline. Place them on a cutting board and give them a rough chop with a sharp knife.

Place the Brussels sprouts, apples, Pecorino Romano and dried fruit in a large bowl.

In a small bowl, or container, combine the olive oil, lemon juice, shallot and salt and pepper.

Pour the dressing over the salad and toss to combine well. Transfer to a serving bowl.