1. In a grilling pan over high heat, toast the bread slices, lightly buttered. Reserve.
2. Blanch Brussels sprout leaves for 1 minute in a saucepan of boiling salted water. Drain and rinse with cold water. Set aside.
3. Spread rillettes on toast and reserve.
4. In a large bowl, toss Brussels sprout leaves, apples, sunflower seeds, olive oil, mustard, and honey. Season and place salad on prepared toast.

This recipe is courtesy of Tablée des chefs.