How to Make It
Thinly slice the fennel, cabbage, radishes, and pear. Add them to a large, shallow bowl along with the leaves of the Brussels sprouts.
Whisk the cider vinegar with the Dijon mustard; gradually add the olive oil while whisking, and then add a little salt and pepper. Toss the salad in the dressing along with the chopped hazelnuts. Finally, sprinkle with the Parmesan shavings.