Everyone loved this salad bursting with the taste of summer. (From Paula Hardisty's lunch for George Webster School.)
Makes 8 servings
1. Bring a large saucepan of water to a boil. Have a large bowl of ice water ready. Cook beans 3 to 4 minutes until just tender and transfer to ice water. Drain, pat dry. Repeat with peas, cooking for one minute, then into ice water, drain and pat dry. Repeat with asparagus, cooking for 2 to 3 minutes, then into ice water, drain and pat dry.
2. Soak shallots in the vinegar for a few minutes to soften.
3. Prepare dressing by whisking vinegar and shallots with lemon juice, mustard, salt, pepper and olive oil. Stir in herbs.
4. Just before serving toss beans, peas and asparagus with dressing. Arrange on a platter and sprinkle with cheese and pine nuts.