• 1 lb Brussels Sprouts
• ½ Apple
• ¼ Onion
• 1 Tbsp Dijon Mustard
• 2 tsp Maple Syrup
• 3 Tbsp Red Wine Vinegar
• 1 Garlic Clove, finely minced
• ½ cup Olive Oil
• Sea Salt and Pepper
• Toasted Nuts (optional)

Using sharp knife or thinnest blade on mandoline, slice each sprout thinly. Slice apple and onion in same manner. Combine in large bowl.

Combine Dijon, maple syrup, red wine vinegar, garlic, and olive oil in jar with tight-fitting lid. Close and shake until well-combined. Pour over Brussels sprout mixture; toss to coat. Refrigerate at least 30 minutes. Sprinkle with toasted nuts before serving.