For the vinaigrette, add Lemon (2) and Orange (1/2) to a jar or container.
Finely chop the Shallot (1) and add to the jar with the juices, letting the mixture sit for 30 minutes.
Prepare the hard-boiled Egg (4). Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Gradually whisk in the Olive Oil (1/2 cup) in a thin stream to form an emulsion. Season with Sea Salt (1 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon).
Whisk again, cover, and refrigerate for 30 minutes.
Using a mandoline, carefully shave each of the Brussels Sprouts (1 package), holding the stem end. Grate hard-boiled eggs on the fine side of the grater.
In a large bowl, add the sprouts, eggs, and Marcona Almonds (1/2 cup), and toss to combine.
Pour on about 3/4 cups of the vinaigrette, and toss again.
Spoon into chilled bowls and top with the Pecorino Romano Cheese (1/4 cup), and a little bit more vinaigrette. Serve and enjoy!