Blanch each of the vegetables separately, dropping into the boiling water for about 2 minutes or until vegetables are bright and slightly tender, then immediately straining from the boiling water and transferring to an ice bath to stop the cooking process, and then setting aside.
Bring a medium pot of water to a boil. Once at a boil, drop the eggs in, and time 4 minutes. Drain the water, and peel the eggs.
5 tablespoons Red Wine Vinegar 3 tablespoons Mustard Salt and Pepper 1/4 cup Extra Virgin Olive Oil
In a small bowl, whisk together the red wine vinegar, mustard, a pinch of salt and freshly ground pepper, then add the olive in a thin stream, whisking until incorporated.
1 bunch Mint leaves (torn)
Toss the vegetables in the vinaigrette and add mint. Plate on four dishes and serve each with a 4 minute egg. Season with salt and freshly ground pepper and serve.