Choux de bruxelles tièdes en vinaigrette moutardée

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.

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