Ingredients
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2 tablespoons Dijon mustard
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1 tablespoon red wine vinegar
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1/4 cup canola oil
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salt & freshly ground black pepper
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1 lb asparagus, cut into 2-inch lengths
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2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
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1/4 cup snipped chives
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3/4 lb small fingerling potato
Instructions
- 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.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- 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.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.