• 1 cauliflower, florets separated
• 3 Persian cucumbers, cut into thin slices
• Assorted radishes, some very thinly sliced, some quartered
• 1 head celery, cut into thin sticks
• 1 pound assorted multicolored carrots, peeled and thinly sliced in lengths
• 4 Baby Gem lettuces, quartered
• 1 pound cherry tomatoes
• 1 pound asparagus, stems trimmed
• ½ pound snap peas, ends trimmed, sliced on a bias
• ½ pound green beans, steamed to just barely cooked
• 1 large zucchini, peeled into strips, each strip rolled up to form a cylinder
• 2 yellow/baby squash, peeled into strips, each strip rolled up to form a cylinder

Vinaigrette

• 1 tablespoon nut mustard, or Dijon mustard
• ¼ cup olive oil
• Zest and juice of 1 lemon
• 1 tablespoon pear champagne vinegar, or white wine vinegar
• 1 pinch coarse sea salt
• 6 grinds black pepper