Shred the brussels sprouts thinly using a mandoline, or a knife.
To prepare the dressing: whisk together the olive oil, lemon juice, thyme, chives, salt and hazelnuts.
Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the dressing.
Taste and adjust the seasoning, adding more lemon juice if needed. Keep in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.
