Broccoli and Endive Salad With Feta and Red Peppers

• 2 tablespoons sherry vinegar or champagne vinegar
• 1 teaspoon balsamic vinegar
• Salt, preferably kosher salt, to taste
• 1 small garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil, or use 2 tablespoons buttermilk and 1/4 cup extra virgin olive oil
• 12 ounces broccoli crowns (2 good-size crowns)
• 1 red bell pepper, roasted if desired
• 1 tablespoon lightly toasted pine nuts
• 6 Belgian endives, leaves separated
• 2 tablespoon chopped fresh herbs, such as parsley, chives, tarragon, chervil
• 3 ounces feta, crumbled

1. Make the dressing.
2. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil.
3. Set aside.
4. Bring a medium pot of generously salted water to a boil.
5. Fill a bowl with ice water.
6. Add the broccoli to the boiling water, and cook 2 1/2 minutes.
7. Transfer to the ice water, let cool for a few minutes and drain.
8. Dry on paper towels.
9. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
10. In a wide salad bowl, toss together the endives, herbs and remaining dressing.
11. Top with the broccoli mixture, and serve.

sherry vinegar, balsamic vinegar, salt, garlic, mustard, extra virgin olive oil, broccoli crowns, red bell pepper, nuts, belgian endives, fresh herbs, feta

Taken from cooking.nytimes.com/recipes/1013993 (may not work)