Spring Vegetable Vinaigrette

• 1/2 pound small zucchini squash, trimmed
• 1/2 pound small yellow squash, trimmed
• 1/2 pound green beans, trimmed and halved
• 1 small bunch broccoli, florets only
• 1/2 pound sugar snap peas
• 1 red bell pepper, seeded and cut into strips
• 1 cup olive oil
• 1/2 cup white wine vinegar
• 2 teaspoons Dijon-style mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (4oz.) jar artichoke hearts, chilled, drained and halved
• Radishes, for garnish

1. Heat large saucepan of water to boiling. Blanch squashes: 5 minutes; beans: 3 minutes; broccoli florets: 2 minutes; peas: 2 minutes; and pepper strips: 1 minute separately, removing each from pan with slotted spoon, rinsing in cold water and chilling.
2. Combine oil, vinegar, mustard, salt and pepper in jar with tight-fitting lid. Cover and refrigerate.
3. To serve, cut zucchini and yellow squash into 3 x 1/2-inch strips.
4. Arrange all of the blanched vegetables and artichoke hearts on a platter.
5. Shake salad dressing well and drizzle over vegetables. Garnish platter with radishes.
6. (soure national Pork board)

zucchini, yellow squash, green beans, broccoli, sugar, red bell pepper, olive oil, white wine vinegar, mustard, salt, black pepper, hearts

Taken from www.epicurious.com/recipes/member/views/spring-vegetable-vinaigrette-50163495 (may not work)