1 berry box cherry tomatoes
1 berry box Brussels Sprouts, cooked
2 tbsp. minced shallot
2 tbsp. fresh parsley leaves

Toss with lemon vinaigrette.

LEMON VINAIGRETTE DRESSING:

1 med. shallot
1 tsp. coarse salt
1/2 tsp. Dijon mustard
2-3 tbsp. lemon juice
1/3 c. olive oil
1 tsp. red wine vinegar
Pepper

Combine shallot and salt in small bowl; mash with pestle until paste is formed. Work in mustard and lemon juice. Whisk in oil gradually. Season with vinegar and pepper.