Step 1

go to How to Shred Brussels Sprouts. Or, use a food processor slicing blade or mandoline to slice each sprout from top to end.

Step 2

Chop the escarole or other leafy green. Dice the apple.

Step 3

In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms.

Step 4

Mix together all salad ingredients. Mix with 1/2 cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve.