1 head cauliflower, cut into florets
1 head broccoli, cut into florets
1 lb asparagus, trimmed
1 lb snow peas

For the vinaigrette:
1//3 cup tarragon vinegar or Japanese rice vinegar
1/3 cup Dijon mustard
1 cup olive oil
kosher salt to taste
fresh ground black pepper to taste
1 shallot, finely minced
Chopped fresh tarragon, chervil, and dill to taste

Bring a large pot (stockpot) of water to a boil. Add cauliflower and cook a few minutes, just until tender. Remove with a strainer and place in ice water. Remove from ice water to drain. Repeat with other ingredients. (you may prepare in separate saucepans to speed process if desired)

Prepare the mustard vinaigrette: Whisk the vinegar and mustard together in a mixing bowl. Add the oil just a few drops at a time, whisking vigorously until all is combined well. Add salt and pepper, shallots, and herbs to taste. Combine vinaigrette and vegetables and serve.