Steamed vegetables take on a totally different character when dipped in this very pleasant sauce. Carrots, broccoli, and cauliflower are good choices.
2 bags (1 pound, each) Del Sol Vegetables, a combination of carrots, broccoli and cauliflower. These are excellent as the carrots are cut into sticks and the broccoli and cauliflower are trimmed right down to the florets. Plunge vegetables in boiling water for 3 minutes, and drain.
Honey Mustard Sauce:
2 tablespoons Dijon mustard
2 tablespoons oil
1/4 cup seasoned rice vinegar
1/4 cup honey
1/4 cup chopped chives
3 tablespoons water
Encircle the vegetables on a large platter that is laced with red lettuce or butter lettuce leaves. Shake together the sauce ingredients, place in a lovely bowl, and set it in the center of the platter. Serves 12 as an hors d'oeuvre.
68
| Menu | Place an Order |