Warm Leek, Asparagus And Potato Salad

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2 tablespoons Dijon mustard

1 tablespoon red wine vinegar

1/4 cup canola oil

Salt and freshly ground pepper

3/4 pound small fingerling potatoes

1 pound asparagus, cut into 2-inch lengths

2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces

1/4 cup snipped chives

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