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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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from food and wine 6/05 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 |
Directions:
1. 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.
2. Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
3. 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.
4. Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
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