Warm Vegetable Salad

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Wow, this is the best way to eat vegetables, amazing! From the Rebar cookbook.

Dressing:
2 tsp Dijon mustard
2 garlic cloves, minced
2 tbsp maple syrup
2 tbsp sesame oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar (I only had white)
1/4 tsp red chile flakes
1/4 tsp salt
1/2 vegetable oil

Salad:
2 cups broccoli florets
2 cups cauliflower florets
1 small zucchini
2 medium carrots
1 small red pepper
1/2 bunch spinach
1/4 cup roasted cashews

Start by making the dressing. Place all ingredients except for oil in bowl or food processor. Whisk, or blend, to combine. Slowly drizzle in the oil in a thin, steady stream while whisking or blending. Season to taste and transfer to a small pot. Heat the dressing gently over low heat while you prepare and steam the vegetables. Keep the dressing warm.

Slice zucchini into 1/2" thick half moon slices. Slice the carrots into 1/4" coins. Cut the pepper into 1/2" squares. Cut the stems off the spinach.

Set a steamer basket over a pot of boiling water. I just used a wire colander. Add the carrots and cauliflower, cover and steam 3 minutes. I took these off at this point, but the recipe says to keep adding the others. I would almost just steam each vegetable separately but that's up to you - it's all I had room for in the wire strainer so that's how I did it. I'll just write what the recipe says. So you steam the cauliflower, then add broccoli, zucchini and pepper and steam until the vegetables are just tender.

To serve, toss a small amount of the warm dressing with the spinach and divide between two plates. Toss the steamed vegetables with enough dressing to liberally coat and arrange over the spinach. Garnish with chopped roasted cashews and serve extra dressing on the side.

I bet the spinach and cashews would be nice, but I only just ate the dressing on the vegetables and it wasn't even warm! Omg. It was so good lukewarm that I bet it would be great as per the instructions.

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