Lunch: Marinated Vegetable Salad with Toasted Walnut Vinaigrette

The salad and the dressing can be prepared a day ahead, wrapped separately and refrigerated. Let vegetables come to room temperature before tossing with dressing.

Ingredients

1/4 c. shallots
1 tbsp. Dijon mustard
1 tbsp. sugar
1/4 c. Champagne vinegar
2 tsp. fresh thyme
1 tsp. kosher salt
1/2 tsp. Freshly ground pepper
1/2 c. walnut oil

Instructions

Dressing: In small bowl, whisk all ingredients except oil until mixed. Gradually add oil, whisking until dressing is emulsified.
Salad: Heat oven to 350 degrees F. Toast walnuts on a baking sheet 10 minutes or until fragrant; cool. In large pot of boiling, salted water, cook green beans and cauliflower together, 5 to 7 minutes, stirring once or twice, until crisp-tender. Drain in colander; rinse under cold running water until cool; drain again. Pat dry with paper towel; transfer to a bowl.
Add remaining salad ingredients and toasted walnuts. Re-whisk dressing and pour over salad; toss gently to coat. Transfer to a salad bowl. Serve at room temperature

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