Steamed Brussels Sprouts With Sherry Vinaigrette

1 to 1 1/2 pound Brussels sprouts, outer leaves removed and stems trimmed
1 teaspoon Dijon-style mustard
2 tablespoons sherry vinegar
Pinch sugar
1 1/2 to 2 teaspoons dried herbs such as chives, dill or parsley
Freshly ground black pepper
6 to 8 tablespoons olive oil

Bring water to boil in a pot fitted for a steamer. Add sprouts to the steamer and steam until just tender. (This should take about 10 minutes, but will vary depending on the size of the sprouts.)

Meanwhile, in a large bowl, whisk the mustard, vinegar, sugar, herbs and salt and pepper to taste. Continue to whisk, adding 6 tablespoons of the olive oil
in a slow, steady stream. Taste and adjust the seasonings. If the dressing is too vinegary, add oil as desired.
Add the steamed sprouts and toss with the dressing. Allow the flavors to meld for at least 15 minutes. Serve warm or at room temperature.
This dish can be completely prepared well before the meal. It is ideal at room temperature.