Fresh Broccoli And Tomato Salad

• 1 Tablespoon Champagne Or White Wine Vinegar
• 1 whole Zested Lemon
• 1 Tablespoon Freshly Squeezed Lemon Juice
• 2 teaspoons Dijon Mustard
• 1 teaspoon Kosher Salt
• 1 pinch Freshly Ground Black Pepper
• 1/4 cups Good Olive Oil
• 1 pound Fresh Broccoli, Rinsed, Trimmed And Sliced Thinly
• 1 cup Cherry Or Grape Tomatoes, Quartered
• 3 ounces, weight Coarsely Chopped, Toasted Hazelnuts (or Your Favorite Nut)
• 2 Tablespoons Chiffonade Fresh Basil Leaves

1. Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl.
2. While whisking constantly, gradually add the olive oil.
3. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
4. Stir in the tomatoes, hazelnuts and basil.
5. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

vinegar, lemon, freshly squeezed lemon juice, dijon mustard, kosher salt, freshly ground black pepper, ubc, broccoli, cherry, hazelnuts, basil

Taken from tastykitchen.com/recipes/salads/fresh-broccoli-and-tomato-salad/ (may not work)