1.Firstly, prepare the vinaigrette. In a small bowl, using a whisk combine the honey, cider vinegar and salt and pepper. Gradually pour in the rapeseed oil and whisk again. Set aside until needed.
2.Using a mandolin or a very sharp knife, slice the Brussels sprouts as thinly as possible and place in a bowl. Add the dressing, the cheese and pine nuts. Toss to combine and cover with cling film. Leave to settle for 15 to 20 minutes before serving.