Broccoli with Sun-Dried Tomatoes and Pine Nuts

Ingredients

• 3 tablespoons balsamic vinegar 
• 1 head broccoli 
• 1 teaspoon champagne vinegar 
• 1  garlic clove finely chopped
• 3 tablespoons olive oil extra-virgin
• 0.3 teaspoon pepper 
• 1 tablespoon pinenuts toasted
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 tablespoons sun-dried tomatoes sliced

Equipment

• bowl
• whisk
• pot

Directions

1. Cut broccoli into 1 1/2-inch florets. Peel stems, cut in half lengthwise, and cut into 1/2-inch-thick slices on the diagonal.
2. Combine balsamic vinegar, garlic, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, whisking well.
3. Add 1/2 teaspoon salt to a pot of boiling water.
4. Add broccoli stems to pot and cook for 2 minutes.
5. Add broccoli florets to pot and cook for another minute, or until bright green. Rinse and drain.
6. Combine the broccoli, sun-dried tomatoes, pine nuts, and balsamic mixture; toss well.
7. Sprinkle 1/4 teaspoon each of salt and pepper on salad; drizzle with Champagne vinegar.