Shred the Brussels sprouts until fluffy and lightly wilted, sprinkling with sea salt to enhance flavor.

Prepare the dressing by whisking together lemon juice, Dijon mustard, grated garlic, honey, salt, and pepper. Gradually add olive oil to emulsify.

Combine julienned red pear, chopped dried apple slices, shaved Manchego cheese, and toasted pumpkin seeds with the shredded Brussels in a mixing bowl.

Toss the salad with the dressing until well-coated and adjust seasoning if needed.

Serve in a beautiful bowl, optionally garnishing with extra shaved Manchego. Enjoy immediately or allow to sit briefly to enhance flavors.