Directions

  1. Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.
  2. Blanch broccoli, cauliflower, carrots and snap peas in boiling salt water for a few minutes.
  3. Combine blanched vegetables with bell pepper and onion in a bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 minutes.
  4. Place salad greens in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with more fresh herbs and goat cheese, if desired.