Spring Vegetable Vinaigrette.

 

For the vinaigrette mix a dollop of dijon mustard with  sherry vinegar.

slowly add extra virgin olive oil while whisking to for an emulsion.

Season with a little salt and ground black pepper and set aside.

Boil or steam a selection of seasonal vegetables - I used spring onion, asparagus, peas and broad beans, but you could also add baby leeks, green beans etc

Dress the cooked veg in the vinaigrette and sprinkle with a good hand full of chopped chervil and serve.