In a small bowl or large measuring cup, add ¼ cup olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon dijon mustard, and the juice from one lemon. Whisk the ingredients together until incorporated. 

Add in 1 teaspoon of dried thyme, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and salt and pepper to taste. Continue to whisk to distribute the seasoning into the vinaigrette. Taste and adjust the salt and pepper level to your liking.

Remove and discard the brown, stalky end of each brussels sprout and slice them in half lengthwise. Place each half of the sprout cut side down and use a sharp knife to thinly slice them into shreds (see photo above). Add the sliced sprouts in a large mixing bowl or salad bowl.

Dice the honeycrisp apple into small, bite-sized pieces and add to the salad bowl. Add the shaved almonds to the bowl and mix to combine the ingredients together.

Pour the thyme vinaigrette over the salad and toss to coat the ingredients in the dressing. 

Grate the manchego cheese directly into the salad bowl, reserving some to top the salad as garnish if desired. Toss the salad to incorporate the cheese.

Garnish the salad with the remaining manchego cheese and a couple cracks of fresh black pepper, if desired. Serve this shaved brussels sprouts salad family style in a large bowl and enjoy!