Monday, June 04, 2007

Mixed Spring Vegetables with Creamy Sherry Vinaigrette

1 small shallot, minced
1/4 cup sherry vinegar
1/4 cup creme fraiche
1/4 cup extra virgin olive oil
1 tablespoon fresh tarragon, chopped
salt and pepper to taste
2 cups mixed spring vegetables, blanched and shocked (fava beans, carrots, baby potatoes, asparagus)
1 tablespoon snipped chives

Soak the shallot in vinegar for 10 minutes. Whisk in creme fraiche, olive oil and tarragon. Season with salt and pepper. Toss vegetables with vinaigrette and top with chives.

recipe by Carol Cotner Thompson taken from KCRW Good Food

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