Plateau de Crudités | Edible Santa Barbara and Wine Country

Ingredients

• 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)
• 1/2 pound snap peas (ends trimmed, sliced on a bias)
• 1/2 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)
• 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