Heat a medium Frying Pan over medium heat. Add hazelnuts and dry toast until golden brown and fragrant, 5 minutes, stirring to ensure even browning. Transfer to a plate and set aside to cool.

Using a sharp Chef Knife, slice Brussel sprouts in half, then thinly slice. You should have about 4 cups. Place in a Serving Bowl.

Once the hazelnuts have cooled, lightly crush with the side of the Chef Knife and roughly chop. Add to the bowl with the Brussel sprouts.

For the dressing, combine rice wine vinegar, extra-virgin olive oil, orange juice and zest, honey, mustard, and a generous amount of freshly ground black pepper in a small bowl. Whisk until emulsified and taste, adjusting seasonings if needed. Seasoned rice wine vinegar is quite salty, so you may not need to add salt.

Pour dressing over the Brussels sprouts and hazelnuts, then toss to combine. Salad will keep in the fridge for up to 3 days and can be made in advance.