• 1 lb Brussels Sprouts
• 5 oz Baby Spinach, roughly chopped
• 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, chopped (optional)

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

Put Dijon, maple syrup, red wine vinegar, garlic and olive oil in a jar with a tight-fitting lid. Close and shake until combined. Pour over sprouts and onion; toss to coat. Refrigerate for at least 30 minutes. Before serving, toss in spinach and sprinkle with toasted nuts.