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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.