Warm Garden Salad

• 8 small broccoli florets
• 8 asparagus tips
• 4 small leeks, washed thoroughly
• 1 small rutabaga, cut into thin strips
• 2 portobello mushrooms, thinly sliced
• 2 zucchini, thinly sliced
• 4 cups assorted salad greens or 6 romaine lettuce leaves
• 1 garlic clove, crushed
• 2/3 cup apple cider vinegar
• 1/3 cup olive oil
• 2 tablespoons sherry
• 2/3 teaspoon prepared mustard (any kind will do)
• Salt and pepper

1. Blanch the broccoli, asparagus, leeks, rutabaga, mushrooms, and zucchini in boiling water for 5 minutes.
2. Drain and set aside, keeping warm.
3. Prepare the vinaigrette: In a blender, combine the garlic, vinegar, olive oil, sherry, and mustard.
4. Add salt and pepper to taste and puree.
5. Moisten the vegetables with the vinaigrette and arrange on top of the salad greens.

broccoli florets, leeks, portobello mushrooms, zucchini, salad greens, garlic, apple cider vinegar, olive oil, sherry, will, salt

Taken from www.epicurious.com/recipes/food/views/warm-garden-salad-378752 (may not work)