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Using a paring knife, carefully core Brussels sprouts. Pull apart the sprouts, separating the leaves from one another and place in a large bowl. Toss with hazelnuts.
Combine shallot, vinegar, mustards, salt and nutmeg in a small saucepan and let sit for 5 minutes. Add oil. Place pan over low heat and whisk slowly until vinaigrette is emulsified and warmed through, about 3 minutes.
Pour vinaigrette over Brussels sprouts and toss to fully coat leaves. Serve warm.