Preheat an oven to 350°F. Also, bring a large pot of water to a simmer over medium-high heat and add 1 Tablespoon of sea salt.
In a bowl, toss hazelnuts in the grapeseed oil to coat. Place oiled hazelnuts on a baking sheet and roast in an oven for 8-9 minutes until the skin is dark brown and they begin to look oily. Remove them from the oven and let them cool.
Trim Brussels sprouts bottoms and prepare an ice water bath. When the water is simmering, add the full quantity of sprouts to the water and stir occasionally. Blanch the sprouts until the color becomes bright green, about 3-4 minutes, and then transfer them to the water bath to chill.
Once sprouts are cool, use a sharp knife or a grater and slice/shred (or a mixture of both) all of the sprouts stopping about a ½” from the stem as this part will be more tough and bitter.
Transfer shredded sprouts to a mixing bowl, and toss first with the olive oil and mix to coat and then toss with the sherry vinegar. Transfer to a serving bowl.
Using the backside of a saute pan, roughly break up the toasted hazelnuts to the desired size you’d like and sprinkle evenly over the shredded brussels sprouts.
Cut the pear into thin slices (we prefer to leave the skin on for color and texture) and arrange on top of the salad mixture.
Cut Griffin into thin pieces and layer around the top of the salad.