Broccoli Pecan Salad

What you need:

• 1-1/2 lb broccoli (or broccolini) washed
• 1/2 c raisins
• 1/2 c pecan pieces
• 1/2 fresh lemon, optional

Dressing

• 2 Tbsp balsamic vinegar
• 1/4 c extra-virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp black pepper

What you do:

1. Trim and discard the bottom inch of the broccoli stems. Drop into a large pot of lightly salted boiling water. Return to a boil and cook for 2 to 3 minutes, just until the stems are tender-crisp. Drain and rinse with cold water to stop the cooking. Drain well. Gently mix in raisins and pecan pieces.
2. Whisk together all ingredients for the dressing. Pour over the broccolini mixture. Mix gently, adding one or two squeezes of fresh lemon juice, if using. Serve warm or cold