Use the slicing blade of a food processor or mandoline slicer to slice the brussels sprouts. You want the slices to be somewhere between ⅛” and ¼”.

Place the sprouts in a large bowl.

Slice the apple in half and remove the core. Once again use the slicing blade of a food processor or mandoline slicer to slice the apple. The slices should be about ¼” thick.

Place the apple slices in a small bowl and toss them with the lemon juice.

Add the apples and pecans to the bowl with the sprouts. Drizzle in the dressing and toss to coat. Garnish with sliced sage leaves.

Salad can be served at room temperature or chilled.