Title: Vegetable salad with herbal vinaigrette
 Categories: Salad, Vegetables
      Yield: 6 Servings
 
  1 1/2 lb Pounds asparagus, ends
           Snapped
      3    Thin carrots, peeled
    1/4 lb Sugar snap peas, strings
           Pulled
      1 md Clove garlic, peeled and
           Minced
      2 ts Country-style Dijon mustard
      2 tb Lemon juice
      1 tb Rice or white wine vinegar
    1/4 c  Olive oil
    1/8 ts Salt
           Freshly ground pepper to
           Taste
      2 tb Minced herbs (such as dill,
           Tarragon and/or basil)
      3    Plum tomatoes, thinly sliced
 
  1. Cut the asparagus on the diagonal into 1 1/2-inch pieces.  Cut the
  carrots on the diagonal into 1/4-inch pieces. 2. Fill a bowl with ice
  water.  Bring a pan of water to the boil.  Add the asparagus and time
  3 minutes, starting the time as soon as the vegetable goes into the
  water. With a wire or slotted spoon remove the vegetables to the bowl
  of ice water and bring a pan of water back to a boil.  Add the
  carrots and peas; time 2 minutes.  Drain and plunge the vegetables
  into the ice water. 3. When the vegetables have cooled, drain and
  wrap in paper towels. Put into a plastic bag and refrigerate. 4. In a
  blender or small food processor combine the garlic, mustard, lemon
  juice and vinegar. Slowly add the oil, blending until emulsified.
  Add the salt, pepper and herbs. (The dressing can also be whisked
  together by hand.) 5. When read to serve, combine the asparagus,
  carrots and peas with the tomatoes. Pour the dressing over the
  vegetables, stirring until well coated.