• 1 pound brussel sprouts, end trimmed and cleaned
• 2 tablespoons white vinegar
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 3 tablespoon minced flat-leaved parsley
• salt and pepper

Prepare a vinaigrette with the vinegar, olive oil, mustard, sugar, and a pinch of salt and pepper.

Cook the brussel sprouts using your favorite method. Once again I just boiled them for about 12 minutes in salt water.

Drain the sprouts and put them in a salad bowl. Pour the vinaigrette on top and mix to coat. Let sit for 10 minutes and serve warm.

Makes 4 servings.