1 head of cauliflower, cut into florets
1 head of broccoli, cut into florets
1 pound asparagus, trimmed
1 pound string beans
6 ounces snow peas (optional)
Mustard Vinaigrette
1/3 cup tarragon vinegar or Japanese rice vinegar
1/3 cup Dijon mustard
1 cup olive oil
Coarse Kosher salt to taste
Freshly ground black pepper
1 shallot, finely minced
Chopped fresh tarragon, chervil, dill
In separate pots of boiling lightly salted water, blanch the vegetables until just tender. Drain, refresh in ice water, and drain again. Dry well.
Mustard Vinaigrette:
whisk the vinegar and mustard together. Add oil a few drops at the time, whisking vigorously. Season with salt, pepper, shallot, and herbs. Whisk again before spooning over vegetables.
