Brussels Sprouts and Tomato Salad

1. Whisk together vinegar, Dijon, 1/2 teaspoon salt and pepper in a small bowl. Slowly add 3 tablespoons olive oil. Set aside.

2. Rinse Brussels sprouts; remove any discolored leaves. Trim stem ends. Place sprouts on a lightly greased large baking sheet and drizzle with remaining olive oil and remaining salt.

3. Bake sprouts at 450F for 25 minutes or until tender, stirring occasionally. Let cool slightly.

4. Toss sprouts with tomatoes, vinegar mixture and remaining ingredients. Serve at room temperature or chill.