Salad of Shaved Brussels Sprouts by bookseller

This is my attempt to replicate a salad I love at a local restaurant. The sprouts are shaved into very thin slices, and then those slices are sliced into thin ribbons (this is what's known as a chiffonade). They're dressed with a vinaigrette made, I'm guessing, from white wine vinegar, olive oil, and some walnut oil or hazelnut oil, with maybe a tiny bit each of dijon mustard and honey, plus salt and pepper. And then it's all tossed with finely shredded (but not grated) pecorino cheese and hazelnuts that have been toasted and chopped. It's very, very tasty.