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
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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