Prep time: 35 min
Chill time: 1 hour, 15 min
Ready in: 1 hour, 50 min
Serves: 4- 6
Ingredients:
1 T. white wine vinegar
Zest of one lemon
1 T. lemon juice
2 tsp. Dijon mustard
1 tsp. salt
Pinch pepper
1/4 c. olive oil
1 lb. broccoli- rinsed, trimmed, and sliced thinly
6 oz. cherry or grape tomatoes- halved
3 oz. pecans or hazelnuts- toasted and coarsely chopped
2 T. fresh, chiffonade basil leaves
Directions:
- Whisk together vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl
- While whisking constantly, gradually add olive oil
- Add broccoli and toss to coat
- Cover and place in the refrigerator for 1 hour
- Stir in the tomatoes, hazelnuts and basil
- Cover and allow to sit, at room temperature or in the refrigerator, for another 15 min before serving
*Jen found recipe here
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