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  • 3 heads broccoli separated into medium florets and shaved stems (take peeler and run it lengthwise against stem)
  • 1 pomegranate, seeded
  • 1/4 cup slivered almonds, toasted
  • 2 1/2 tablespoons red wine vinegar
  • 1 1/2 teaspoons smooth Dijon mustard
  • 1 teaspoon honey
  • 1/2 cup olive oil
  • 1/4 cup shaved Parm (with peeler)


Serves: 4


In large bowl, toss broccoli, pom seeds, and almonds.

In a small bowl, whisk together vinegar, mustard, honey, a pinch of salt and pepper. While whisking, slowly stream in olive oil. Once combined, pour over broccoli, toss and top with shaved parm.