Brussels Sprouts in Vinaigrette

1 lb small tender Brussel sprouts
Salted water
Vinaigrette
3-4 tbsp olive oil
1 tbsp wine vinegar
½ tsp salt
2 bunches of each parsley, chives tarragon, chervil and sorrel
Trim and rinse sprouts, cook in boiling salted water 10 minutes. Drain.
Warm oil and vinegar and salt, add herbs toss with brussel sprouts and serve