Ingredients Vinaigrette 1/4 cup Champagne vinegar 2 tsp Dijon mustard 1 tsp salt 1/2 tsp pepper 1/2 cup olive oil 1 tsp sugar, opt Salad 1 lb brussels sprouts, trimmed and halved 1 lb asparagus, trimmed 1 lb fresh beans, trimmed and blanched 1/4 cup thinly sliced red onion 1 cup sliced or chopped nuts of choice

Prepare dressing: In a small bowl, whisk together all ingredients

Prepare salad: Preheat oven to 400. Toss sprouts with bit of oil spread on large baking sheet. Roast for 10 minutes. Add asparagus and beans; roast 10 more minutes or until caramelised. Let cool.

Combine roasted veggies with red onion, nuts and dressing.