Rinse the sprout leaves and slice them into large pieces. Core and quarter the apples, then dice them with the Brussels sprouts.
Put the almonds in a dry frying pan and toast them golden at low heat. Sprinkle with course-ground salt and a couple drops of water so the salt clings.
Remove them from the frying pan and cool them a little. Chop coursely and mix into the Brussels sprout salad.
Marinate with oil and vinegar.
Serve the salad on top of the puré.