Ingredients

Lemon-Chive Vinaigrette 2   teaspoon(s) lemon zest, grated 3   tablespoon(s) fresh lemon juice 3   tablespoon(s) snipped fresh chives 2   teaspoon(s) honey-Dijon mustard 1   clove(s) garlic, crushed through a press .5   teaspoon(s) salt .5   teaspoon(s) pepper .5   cup(s) extra-virgin olive oil Farmers' Market Vegetables 10   (about 1 pound) baby red potatoes, halved 6   (2-ounce) baby artichokes, thick outer leaves removed, halved and placed in cold water with 1 tablespoon lemon juice 16   (8 ounces) fresh baby carrots, stems trimmed to 1 inch 4   ounce(s) yellow wax beans, trimmed 8   (6 ounces) baby white turnips, stems trimmed 12   (4 ounces) baby yellow pattypan squash, stems trimmed 4   ounce(s) thin French green beans 16   (8 ounces) thin asparagus, ends trimmed 16   large (3/4 pound) cooked shrimp Freshly ground black pepper

Description

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