In small mixing bowl, combine vinegar, mustard, maple syrup and shallot. While whisking vigorously, add olive oil in a steady stream until emulsified. Season vinaigrette with salt and pepper to taste, and set aside until needed.
Using a mandoline, cut Brussels sprouts in 1/8-inch thick slices. Switch mandoline blade setting to julienne and slice carrot, parsnip and pear.
In large serving bowl, toss together sliced Brussels sprouts, carrot, parsnip, pear, kale leaves, red cabbage leaves and hazelnuts.
Toss salad with reserved vinaigrette and check seasoning. Season with salt and pepper to taste, if needed. Garnish with dried cranberries and parsley leaves to serve.