For the Creamy Mustard Sauce

1. In a small mixing bowl or food processor, combine creamy mustard sauce ingredients.
2. Mix until creamy. Adjust thickness as desired by adding additional oil or vegetable broth. Season to taste.

For the Sauteed Brussels Sprouts Salad:

1. Prepare/wash the Brussels sprouts by removing the stems and slicing in half or quarters.
2. Add 1 Tablespoon of olive to a large skillet or fry pan. Heat the pan over medium heat until olive oil sizzles.
3. Add the Brussels sprouts and sliced onion. Sauté on medium to medium-high heat for 7-10 minutes or until Brussels sprouts start are tender and crispy brown on the edges.
4. Add the balsamic vinegar, and sauté for an additional 1-2 minutes to help caramelize the Brussels sprouts.
5. Turn heat to medium-low and mix in 2/3 – 3/4 cup of the creamy mustard sauce. Mix to combine. (Save the extra sauce for other usage or for reheating dish later).
6. Season with 1/4 teaspoon black pepper and sea salt each. Cook for another 3-5 minutes on medium to medium low heat until Brussels sprouts and onion are creamy and cooked.
7. Remove from heat. Plate or serve in a bowl. Garnish with cranberries and fresh herbs.
8. Serve immediately or store in the fridge, covered/sealed. Serve hot or cold!