Broccoli Feta Tomato Salad

• 1 pound broccoli florets, cut into bite sized pieces
• 7 ounces feta cheese, cubed
• 1 pint cherry or baby heirloom tomatoes, halved
• 4 ounces hazelnuts, toasted and chopped
• 1 tablespoon canola oil
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon agave nectar
• 1 tablespoon whole grain mustard
• salt and pepper to taste

1. Steam the broccoli florets lightly and run under cold water to cool. You want to soften them a bit but make sure they still have some crunch.
2. Combine broccoli, feta, tomatoes and hazelnuts in a serving bowl.
3. Whisk or shake the oils, vinegar, garlic, agave nectar, mustard, salt and pepper until emulsified.
4. Toss salad with dressing and serve. If taking on a picnic, bring dressing in a little jar and toss before serving.

broccoli florets, feta cheese, cherry, hazelnuts, canola oil, olive oil, red wine vinegar, clove garlic, nectar, whole grain mustard, salt

Taken from food52.com/recipes/12788-broccoli-feta-tomato-salad (may not work)