Steamed Broccoli Vinaigrette with Toasted Pine Nuts

adapted from Perfect One-Dish Dinners by Pam Anderson

3 large broccoli crowns, halved or cut into large chunks
3/4 cup water
1/2 teaspoon salt
1 large shallot, minced
2 tablespoons lemon juice, freshly squeezed
2 tablespoons Dijon mustard
1 tablespoon rice wine vinegar
fresh ground black pepper
1/2 cup extra virgin olive oil
1/4 cup toasted pine nuts

In a large skillet, add broccoli halves/pieces, water and salt and cover and cook over high heat. Once the pan starts steaming, set a timer for 5 minutes until broccoli is crisp-tender (read: tender but not mushy) and bright green. Transfer broccoli to a paper towel and set aside.

In a measuring cup or small bowl, whisk together shallot, lemon juice, mustard, vinegar, pinch of salt and black pepper. While whisking, add in oil in a slow, steady stream until all the oil is added. To serve, drizzle the vinaigrette over the broccoli and sprinkle with pine nuts.

Makes 6 servings.

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