How to Make It
Preheat the oven to 350°. In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. Coarsely chop the nuts.
In a bowl, whisk the hazelnut oil with the olive oil, vinegar, mustard, lemon zest and lemon juice and season with salt and pepper. Add the shredded brussels sprouts, pomegranate seeds and shaved cheese and toss well. Sprinkle the chopped hazelnuts on top and serve right away.