By Jules Clancy of The Stone Soup
*If you do prefer your broccoli cooked, however, this salad is just as delicious with steamed broccoli.
- 1 tablespoon seeded mustard
- 1 tablespoon rice wine vinegar
- 1 head broccoli
- handful pine nuts
Combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a medium bowl. Taste. Season. Finely slice the broccoli stems and chop the florettes into tiny bight sized trees. Toss in the dressing and sprinkle over the salad with the pinenuts.