Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　2 1/2 tablespoons red-wine vinegar

　　1 tablespoon balsamic vinegar

　　2 Dijon-style mustard

　　dried red hot pepper flakes to taste

　　1/2 cup olive oil

　　1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled

　　1 pound carrots, cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups)

　　1 pound broccoli, cut into flowerets (about 5 cups)

　　2 red bell peppers, cut into thin strips (about 1 1/2 cups)

　　1/2 cup small brine-cured black olives (preferably Nicoise, available at specialty foods shops)

　　In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender. Transfer the vegetables to a colander and let them cool. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.