Broccoli Salad with Goat Cheese

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • Fill a large bowl with ice and water, and set aside.

  • Bring a large pot of water to a boil. Add the broccoli florets and sliced stems, and cook until just tender, about 3 minutes. Drain the broccoli and immediately plunge into ice water to stop cooking. Once cooled, drain and transfer to a salad bowl.

  • In a medium bowl, whisk together the vinegar, honey, mustard and olive oil.

  • Add the red onions, dried cherries and hazelnuts to the salad bowl, and toss to combine. Toss with the dressing, and top with the goat cheese.


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