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Cover and place in fridge for at least an hour to allow flavors to marinate together

More Easy Snack Recipes Microwave homemade Caramel Bugles are so much better than the store bought ones

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Summer Salad with Mustard Vinaigrette Summer Salad with Mustard Vinaigrette Ingredients For the Dressing 1 large egg yolk 2 tablespoons Dijon mustard 3 tablespoons plus 1 tsp balsamic vinegar 1 large garlic clove minced 1 small shallot minced 2 tablespoons water 1 cup canola oil cup extra-virgin olive oil Kosher salt pepper For the Salad 12 radishes 12 ounces radicchio leaves torn into large pieces 8 ounces small tomatoes quartered 1 small red endive leaves separated 5 ounces baby zucchini halved 4 ounces sugar snap peas trimmed and halved if large 3 ounces baby carrots halved lengthwise 1 Persian cucumber thinly sliced 8 thin asparagus spears cut into 3-inch pieces 2 cups baby arugula Kosher salt Pepper mixed herbs such as basil and chervil, for garnish Instructions Make the Vinaigrette In a food processor, combine the first 5 ingredients with 2 tablespoons of water