Warm Vegetable Salad

• Dressing
• 2 tsp dijon mustard
• 2 garlic cloves, minced
• 2 tbsp maple syrup
• 2 tbsp sesame oil
• 2 tbsp balsamic vinegar
• 2 tbsp red wine vinegar
• 1/4 tsp red chile flakes
• 1/4 tsp salt
• 1/2 cup vegetable oil
• Salad
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 small zucchini
• 2 medium carrots
• 1 red pepper
• 1/2 bunch spinach
• 1/4 cup roasted cashews

1. To make the dressing, place all of the ingredients except oil in a food processor or bowl. Whisk or blend to combine. Slowly drizzle in the oil in a thin steady stream while whisking or blending. Season to taste and heat dressing gently over low heat while you prepare the vegetables.
2. Vegetables - Slice the zucchini into 1/2" slices. Slice the carrots into 1/4 " slices. Cut the pepper into 1/4" squares.
3. Steam carrots and cauliflower for 3 minutes. Add broccoli, zucchini and pepper and steam until the vegetables are just tender.
4. To serve, toss a small amount of the warm dressing with the spinach and divide between two plates. Toss the steamed vegetables with enough dressing to liberally coat and arrange over the spinach. Garnish with chopped roasted cashews and serve extra dressing on the side.

dressing, mustard, garlic, maple syrup, sesame oil, balsamic vinegar, red wine vinegar, red chile flakes, salt, vegetable oil, salad, broccoli florets, cauliflower florets, zucchini, carrots, red pepper, spinach, cashews

Taken from www.epicurious.com/recipes/member/views/warm-vegetable-salad-50056436 (may not work)