Instructions: In separate pots of lightly salted water, cook the Brussels sprouts, carrots, and potatoes until tender but not mushy. Drain, and transfer all vegetables to one serving bowl. Before adding potatoes to the serving bowl, toss them with the balsamic vinegar.

In a small bowl, combine egg, mustard, vinegar, celery seed, salt, and pepper. Combine walnut and vegetable oils in a glass measuring cup. Whisking the egg mixture constantly, add the oils in a slow stream until incorporated. Stir in scallions. Taste, and adjust for seasoning. Add just enough dressing to lightly coat vegetables. Serve warm. Store remaining dressing, refrigerated, in an airtight container for up to 3 days.

This recipe yields 6 servings.

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