Serves 4 as a side
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.