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Thinly slice the brussels sprouts using a mandolin or a sharp knife, then weigh to ensure you have 250g worth of shaved sprouts.
Mix the dressing ingredients together in a small jug or jar and whisk to combine.
Pour the dressing over the shaved sprouts and stir well. Set aside and allow the sprouts to bathe in the dressing while you prepare the rest of the salad.
Toast the almonds in a skillet over medium-low heat until golden and fragrant.
Remove the orange rind then slice the flesh into 2cm chunks, leaving out any pith.
When you're ready to serve the salad, add the toasted almonds to the dressed brussels sprouts and stir, followed by the orange slices and chives. Finally, add the parmesan and gently stir.