Start by shaving down the brussels sprouts. To do this you'll want to cut them in half long ways, leaving the stem nubbin on, but split in half. Place the flat side down on your cutting board and carefully use your knife to thinly slice until you get down to the stem. This should look like tiny shredded cabbage.
Combine your shredded sprouts, red grapes and nuts in a mixing bowl and mix until well combined. Slowly add olive oil and lemon juice to your desired acidity. Season with salt and pepper. Transfer salad to a serving bowl and crumble your cheese over top.