1/2	Lb.	Green beans, trimmed
1/2	Lb.	Wax beans, trimmed
1/2	Lb.	Sugar snap peas, trimmed
1/2	Lb.	Baby pattypan squash
1/2	Bunch	Broccoli, cut into flowerets
3/4	Tsp. (each)	Salt & Pepper
2	Tbsps.	Minced shallots
1	Clove	Garlic, minced
1	Cup	Olive oil
1/4	Cup	Cider vinegar
2	Tbsps.	Balsamic vinegar
1/2	Cup	Sliced radishes
1	Pint	Cherry tomatoes, cut into halves
1/2	Pint	Yellow pear tomatoes
1	Bunch	Chives, snipped

In a large saucepan, or steamer placed over 1 inch of boiling water, cook green beans until tender-crisp. (Do not overcook) Remove beans from pan; rinse with cold water until cool. Set aside. Repeat with was beans, peas, squash and broccoli, cooking each vegetable separately.

In a large bowl, combine pepper, salt, shallots, garlic, oil and vinegars, Whisk until dressing is blended and thickened. Add cooked vegetables, the radishes and tomatoes; toss until coated. Marinate in refrigerator several house, stirring occasionally. Just before serving, arrange on platter; sprinkle with chives.

YIELD: 6-8 Servings