Broccoli Salad with Goat Cheese

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2 heads broccoli, stems sliced thin, heads cut into small florets

3 tablespoons sherry vinegar or red wine vinegar 

1 to 2 tablespoons honey 

1 tablespoon Dijon mustard 

1 tablespoon olive oil 

1 red onion, minced 

1 cup dried cherries, roughly chopped 

1 cup chopped toasted hazelnuts

4 ounces goat cheese, crumbled