Mixed Green Salad
Rinse asparagus, trim and remove bottom 2 cm (approximately 1 inch). Rinse green beans and remove ends. Blanch asparagus and beans in a pot of boiling salted water for 6-8 minutes, drain and then rinse immediately with ice cold water.
Blanch broccoli and broad beans for about 5 minutes and then rinse with col water. Squeeze broad beans individually between thumb and forefinger until hard outer skin bursts and can be removed.
Rinse chives, shake dry and cut into small rolls. Peel shallots and finely chop. Mix mustard in a bowl with vinegar mix and sugar. Then gradually add both oils to the bowl while stirring constantly and season with salt and pepper. Add shallots and chives. Mix drained blanched vegetables in a bowl, drizzle with vinaigrette, mix and serve.