Serves 4 as a side

• 1 lb Brussels Sprouts
• 1 Hidden Rose Apple
• 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 in the same manner. Combine in a large bowl.

Add 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. Tear Little Gem into bite-size pieces. Toss Brussels sprouts with lettuce,  apples and dressing; and serve.