Brussels sprouts are stir-fried to retain their crispness and then tossed in a mustard, honey and white wine vinegar dressing. You can trim and slice the Brussels sprouts and make the dressing ahead of time, then set aside until you’re ready to stir-fry.
In a bowl (or a jam jar), whisk together the white wine vinegar, balsamic, mustard, 1 teaspoon of salt and 1 tablespoon of olive oil.
Heat a wok or large frying pan over medium-high heat until hot, add the remaining tablespoon of olive oil and toss in the Brussels sprouts. Stir fry for about 2 minutes, shaking the pan, until the sprouts are just starting to color.
Add enough dressing to just coat the sprouts; any leftover dressing will keep in the fridge for 2 weeks to use as a salad dressing.
Give them a good toss, then tip into a serving bowl. Scatter over the parsley to garnish.