20 Mins 

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

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

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