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Toast the pine nuts in a dry skillet or toaster oven until lightly brown. Careful, they burn in an instant! Set aside.
Heat olive oil on medium in a skillet. Add the prosciutto and cook, stirring, until meat is crispy. Set aside on paper towels.
Bring a soup pot of salted water to a boil, add the shredded Brussels sprouts and blanch for about 2-3 minutes. Drain and set aside in a large bowl. When the sprouts are room temperature, add all the pleasure stuff - oranges, prosciutto, nuts, and grated cheese. Mix well. Add lemon juice a little at a time, until it tastes great, just the way you would with any salad. Salt and pepper is a must. Add them, mix and taste until it makes everything feel balanced. If it's too lemony, add more olive oil.