Broccoli Salad

Ingredients

1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice (or just the juice from one lemon)
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Fresh ground black pepper
1/4 cup olive oil (I use a lemon olive oil)

6 ounces cherry or grape tomatoes, halved
3 ounces toasted pine nuts
6 slices bacon, chopped prior to cooking
2 oz fresh mozzarella cheese (optional)

Cooking Directions

Quarter 2 stalks of broccoli. Use a mandolin to slice the broccoli thin. Chop if the pieces are too long.

Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for at least 1 hour.

Stir in the tomatoes, nuts and bacon. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving. Top with cheese if desired.