Warm Winter Vegetable

Warm Winter Vegetable Salad

Serves 6

Coarse salt and freshly grnd pepper
2 pints Brussels sprouts
1 bunch carrots about 5, peeled and cut into chunks
7 to 9 sm red or white potatoes, halved
2 T balsamic vinegar
1 lrg egg
2 T Dijon mustard
3 T cider vinegar
1 T celery seed
1 T walnut oil
1/2 C vegetable oil
2 scallions, white and pale green parts only, thinly sliced

1. In separate pots of lightly slated water, cook the Brussels sprouts, carrots and potatoes, until tender but not mushy. Drain and transfer the vegetables to one serving bowl. Before adding potatoes to the serving bowl, too them with the balsamic vinegar.
2. In a small bowl, combine egg, mustard, vinegar, celery seed, slat, and pepper. Combine walnut and vegetable oils in a glass measuring cup. Whisking the egg mixture constantly, add the oils in a slow stream until incorporated. Stir in Scallions. Taste and adjust for seasoning. Add just enough dressing to lightly coat vegetables. Serve warm. Store remaining dressing, refrigerated in an airtight container for up to 3 days.