1poundbroccoli, florets broken into bite-sized pieces and stems peeled and sliced thinly on a mandoline
6ouncescherry or grape tomatoes, halved
3ouncestoasted pecans or hazelnuts, coarsely chopped
2tablespoonsthinly sliced fresh basil leaves
ACTIVE TIME: 35minutes
TOTAL TIME: 1hour50minutes
Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking contantly. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
Stir in the tomatoes, hazelnuts, and basil. Cover and allow to sit at room temperature or in the refrigerator for another 15 minutes before serving.