Marinated Vegetable Salad

• 2 1/2 tablespoons red-wine vinegar
• 1 tablespoon balsamic vinegar
• 2 Dijon-style mustard
• dried red hot pepper flakes to taste
• 1/2 cup olive oil
• 1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled
• 1 pound carrots, cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups)
• 1 pound broccoli, cut into flowerets (about 5 cups)
• 2 red bell peppers, cut into thin strips (about 1 1/2 cups)
• 1/2 cup small brine-cured black olives (preferably Nicoise, available at specialty foods shops)

1. In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified.
2. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender.
3. Transfer the vegetables to a colander and let them cool.
4. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.

redwine vinegar, balsamic vinegar, mustard, red hot pepper, olive oil, pearl onions, carrots, broccoli, red bell peppers, black olives

Taken from www.epicurious.com/recipes/food/views/marinated-vegetable-salad-10361 (may not work)