Prepare the vinaigrette by whisking the olive oil, red wine vinegar, Dijon mustard, garlic and black pepper together. Set aside.
Thoroughly wash potatoes. Cut in half lengthwise, then each half into thirds or quarters (depending on their length) and place in a large pot of cold water. Add salt to water and bring to boil. Reduce heat and cook at a slow boil for about 15 minutes - until fork tender.
Trim ends off green beans and cut into 1-inch pieces.
Trim the woody ends off of asparagus and cut into 1-inch pieces.
Bring another pot of water to a boil then add green beans and asparagus. Cook for 4 minutes, remove from water and place in an ice water bath. Let them cool completely.
Drain potatoes when they are done cooking and place in a large serving bowl. While they are still warm add half of the vinaigrette and toss to coat.
Melt 1 tablespoon of butter in a heavy skillet over medium heat. Add leeks, salt and pepper and saute until tender and fragrant (about 7 minutes).
Drain green beans and asparagus from ice water bath and pat with a towel until they are mostly dry.
Add green beans, asparagus, leeks and toasted pecans to the bowl of potatoes. Toss with the remaining vinaigrette. Sprinkle with freshly chopped parsley and a little salt and pepper and serve.
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