Spring Vegetable Salad

1 head Boston lettuce, washed & dried
4 mini potatoes, pre-boiled & cut in circles
16 asparagus tips
16 sugar snaps, cut in half
8 baby carrots, cut in half length wise
4 baby red beets 
4 baby golden beets
16 French green beans
2 celery heart, cut into sticks
4 red radishes, cut in thin slices
1 red onion, julienne
2 oz red wine vinegar
2 tbsp honey
2 tbsp chives, finely chopped
1 oz olive oil
1 tbsp Dijon mustard
2 tbsp plain yogurt
salt & pepper

Method:
Place a pot of salted water on the stove to boil, and place a bowl with cold water beside the stove.

Blanch the vegetables starting with the French beans, after three minutes add the asparagus and carrots and cook for 1 minute. , Add the snaps and immediately remove from the boiling water and plunge into the cold water. Once cold, drain them and set aside.

In the same boiling water cook the beets until tender, about five minutes. Cool the beets like the other vegetables, then peel them, and cut in half.

Sprinkle the onions with 1 oz of red wine vinegar and allow to rest for 1/2 hour.

Mix the honey, chives, remaining ounce of red wine vinegar, olive oil, mustard and yogurt together. Salt and pepper to taste.

In a bowl, drizzle some vinaigrette on the lettuce, then toss gently.

Place some lettuce leaves on each plate, creating a cradle in the middle.

Toss all vegetables together in the vinaigrette, and arrange equal amounts on the lettuce leaves. Serve with toasted garlic bread on the side.

Serves 4.