Herby yogurt:
4 sprig oregano
2 sprig mint
1/2 cup yogurt (non-fat or full fat)
2 Tbsp red onion, minced
1/4 cup red wine vinegar
2 Tbsp extra virgin olive oil
salt, to taste
macerate red onion in red wine vinegar for 10 minutes, or microwave for 45 seconds and cool
rinse herbs, pick leaves off
finely chop herbs (or leave whole, and then blend with yogurt
reserve the vinegar from the onions
use half of the pickled onions and all of the remaining ingredients, and mix together
Vegetables:
3 each medium sized rainbow carrots
1/2 bunch medium asparagus
2 each medium sized beets (cooked in crockpot)
4 oz haricot vert
1 Tbsp extra virgin olive oil
salt, to taste
roll cut carrots
slice asparagus
bring about 3" water to a boil in a medium sized soup pot
boil carrots for 2 minutes, or until half way cooked
add sliced asparagus and haricot verts; cook for additional 1 minute
drain hot water and put vegetables on a plate to cool
toss the salt, rainbow carrots, asparagus, and haricot vert in olive oil, vinegar reserved from pickling the onions, and half of the pickled red onions together in a bowl
plate the vegetables, reserving the dressing in the bottom of the bow
toss the beets in the remaining dressing, and plate them (i do it separately so that the beets don't stain my other vegetables)
Garnish:
2 sprig fennel blossoms, trimmed
1 sprig mint, picked and chopped