Source: Chef Sim

Yield: 4 servings

Large shallot, chopped for dressing: 1 Each
large garlic clove, peeled and mashed with a pinch of salt for dressing: 1 Each
Dijon mustard for dressing: 2 Teaspoons
Thyme, chopped fine for dressing: 2 Teaspoons
White wine vinegar for dressing: 2 Teaspoons
Fresh lemon juice for dressing: 3 Tablespoons
Olive oil for dressing: 1/3 Cups
French beans blanched 2-4 minutes or microwave 3-5 minutes: 1 Pounds
Baby carrots, peeled blanched 2-4 minutes or microwave 3-5 minutes: 2 Ounces
Butternut squash, peeled, chopped into 1-inch cubes, steamed or microwave 5-7 minutes: 3 Ounces
Medium tomatoes, cut into wedges: 2 Each
Roasted almonds: 1/2 Cups

=Instructions=

Whisk together dressing ingredients with salt and pepper to taste.
Toss vegetables with dressing and sprinkle almonds over the top.