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Using sharp knife or thinnest blade on mandoline, slice each sprout thinly. Slice onion in same manner. Combine shaved Brussels, kale, and onion in large bowl.
Combine Dijon, maple syrup, red wine vinegar, garlic, and olive oil in a jar with tight-fitting lid. Close and shake until combined. Pour over sprouts, kale, and onion; toss to coat. Refrigerate at least 30 minutes. Before serving sprinkle with toasted nuts.