1/4 pound brussels sprouts, trimmed and shaved on a mandoline

1 cup finely chopped baby arugula

1 celery rib, trimmed and finely diced (1/8-inch dice)

4 slices speck, cut into slivers

1/4 cup dried cranberries, roughly chopped

1/3 cup walnuts, finely chopped

1/4 cup finely grated pecorino Romano cheese

Salt and coarsely ground black pepper

2 tablespoons olive oil

Pinch piment d'espelette, or to taste

Half a lemon, to taste