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Categories:Viewed: 92 - Published at: 9 years ago
Ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup canola oil
- salt & freshly ground black pepper
- 3/4 lb small fingerling potato
- 1 lb asparagus, cut into 2-inch lengths
- 2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
- 1/4 cup snipped chives
Method
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
