Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin. Place in a serving bowl.
Add the apple, Manchego and almonds to the shredded Brussels sprouts.
In a small bowl or in a jar with a screw-top lid, combine all dressing ingredients until emulsified. Add drizzle enough dressing onto the sprouts mixture to coat lightly. Toss to combine well and taste for seasoning.
Recipe by Pamela Salzman at https://pamelasalzman.com/raw-brussels-sprout-salad-with-poppy-seed-dressing-recipe/