This is a great summer side dish! It's a zippy way to serve fresh broccoli.
1 tablespoon white vinegar
1 1/2 tablespoon freshly squeezed lemon juice
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
Pinch freshly ground black pepper
2-3 tablespoons olive oil
1 pound broccoli, rinsed, trimmed and sliced thinly
1-2 dices Roma tomatoes (depending on size)
1/3 cup coarsely chopped, toasted pecans or hazelnuts
2 tablespoons chiffonade fresh basil leaves (or 2 t. dried)
Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for at least 1 hour.
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.