With a sharp knife, cut off the ends of the brussels sprouts and then either slice very thinly or shave on a mandolin. I start on one side of the sprouts, pressing it firmly with the heel of my hand and then shave until I reach the last few leaves on the opposite side. I set those to the side and then stack and slice them with a knife, so I don’t have any waste.

In a large mixing bowl, combine shaved Brussels sprouts, lemon juice, olive oil and a generous pinch of kosher salt along with a few grinds of black pepper. Mix well using tongs or 2 large salad forks.

Taste and add additional seasoning as desired. It will probably need a few more pinches of salt but I like to make my final determination after I add the feta, because the saltiness of feta varies widely by brand.

Add crumbled feta, tart cherries, chopped walnuts and diced red pear. Toss to coat and taste once again for seasoning.

Let it rest before serving.