Shaved Brussels Sprouts with Walnuts and Pecorino

2 tablespoons olive oil 1 pound brussels sprouts, trimmed and shaved 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Zest of 1 lemon 1/3 cup walnuts, toasted and roughly chopped 1/2 cup freshly grated Pecorino Romano Juice of 1/2 lemon In a large skillet, heat the olive oil over medium high heat. Allow the oil to become very hot before adding the vegetables, but not yet smoking. Add the shaved brussels sprouts, stirring to coat with oil. Sprinkle with salt and pepper. Continue cooking until brussels sprouts begin to soften and turn a bit brown. About a minute before they are just cooked through but still crisp-tender, add the lemon zest. Toss lightly and remove from the heat. In a large bowl, combine the hot brussels sprouts with the walnuts and Pecorino. Add the lemon juice and toss one more time to coat. Taste the seasonings and adjust as necessary. Serve hot.