Shaved Brussels Sprout And Kale Slaw With Pecorino And Toasted Hazelnuts

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1/2 cup skinless hazelnuts

8 ounces Brussels sprouts

1 small bunch kale (about 4 cups lightly packed leaves)

1 small Granny Smith apple

6 tablespoons olive oil

3 tablespoons champagne vinegar

1/2 teaspoon Dijon mustard

Kosher salt and freshly cracked black pepper

1/3 cup grated Pecorino

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