1 stalk Brussels Sprouts (about 30 sprouts)
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. whole grain mustard (check to make sure no wheat flour is added)
1/4 cup finely chopped or minced lemon balm leaves
Salt and pepper to taste
Wash sprouts and cut in half. If especially woody, cut out cores.
Bring 5 cups lightly salted water to a boil in a medium sauce pot. Add Brussels Sprout halves and bring to boil again. Lower heat, cover and simmer 5-7 minutes. Sprouts should still be bright green, but crisp-tender. Brussels Sprouts, like cabbage and other cruciferous vegetables get limp and smelly when they are overcooked, hence their bad, though undeserved reputations. Drain and let sit while making vinaigrette.
Mix all remaining ingredients together. Be sparing with the salt, as the mustard will no doubt already give this dressing a good bit of flavor. Dress warm sprouts with about 3 Tbsp. of the vinaigrette, saving the rest for your salads later in the week.
Serves 4. Enjoy this best hot, although the cold leftovers won’t survive past the next day’s lunch either.