Broccoli Summer Salad with Dijon Mustard Dressing

• 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
• 2 tablespoons extra-virgin olive oil
• Sea salt
• 1 1/2 cups cherry tomatoes, halved
• 1/2 ripe avocado, cut-up
• 1 red pearl onion, thinly sliced
• 1 tablespoon whole-grain Dijon mustard
• 2 teaspoons red wine vinegar
• 1 teaspoon white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Pinch sea salt
• Pinch black pepper

1. Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper.
2. Toss to combine, and spread out in a single layer.
3. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more.
4. Remove from the oven, and set aside to cool.
5. Make the dressing: Combine the mustard and vinegars in a small bowl.
6. Drizzle in the oil, salt and pepper, and stir until smooth.
7. Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine.
8. Divide between 2 bowls, drizzle with dressing and serve immediately.

broccoli, extravirgin olive oil, salt, cherry tomatoes, avocado, red pearl onion, wholegrain, red wine vinegar, white balsamic vinegar, extravirgin olive oil, salt, black pepper

Taken from www.foodnetwork.com/recipes/broccoli-summer-salad-with-dijon-mustard-dressing.html (may not work)