Make the dressing. In a sealable jar, combine the shallots, garlic, sherry vinegar, water, salt, and pepper. Let that mixture sit for 5 minutes. Then, add the maple syrup, Dijon mustard, grainy mustard, thyme, and olive oil. Secure the lid on top and give it a good shake to combine. Set aside.

Remove the stems from the lacinato kale and slice into thin ribbons (you should end up with 2-3 cups). Place in a large bowl. Trim the brussels sprouts and cut them in half lengthwise. From here, slice into thin ribbons. Place in the large bowl. Cut the radicchio head in half and remove the core. Then, cut the halves into quarters. Slice quarters into thin ribbons and transfer to the large bowl.

Drizzle the vinaigrette over the greens and season well with salt and pepper. Toss to combine. At this point, I like to transfer the greens to a large platter and scatter the finely chopped hazelnuts on top. Enjoy!