BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING

Broccoli Summer Salad with Dijon Mustard Dressing image

Provided by Amy Chaplin

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon whole-grain Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
Pinch sea salt
Pinch black pepper
3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 1/2 cups cherry tomatoes, halved
1/2 ripe avocado, cut-up
1 red pearl onion, thinly sliced

Steps:

Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.