Wash 12-16 ounces of Brussels Sprouts.
Slice thinly (like your would a cabbage for cole slaw).
Add 2 small chopped apples, ½ cup walnuts, ¾ cup dried cherries and ½ cup french fried onions.
In a separate small bowl combine ¼ cup olive oil, 2 tablespoons maple syrup, 2 tablespoons Dijon mustard and 2 tablespoons balsamic dressing.
Whisk ingredients together and pour over Brussels Sprouts mixture.