1 large shallot, cut thinly into rings
1 tablespoon sugar
1/2 teaspoon sea salt
1/4 cup red wine vinegar
1/4 cup olive oil plus 2 tablespoons
1 large or 2 small broccoli cut into medium florets, then halved
freshly ground black pepper
1/3 cup salted, dry roasted almonds or other nut of choice, roughly chopped
Place shallot, sugar and salt in a small bowl. Mix well. Set aside for 5 minutes. Mix in vinegar and 1/4 cup olive oil. Set aside until ready to use. Toss broccoli with remaining 2 tablespoon olive oil and place on a large cookie sheet in a single layer. Toss with pepper and salt. Roast in a hot oven (200) for about 10-15 mins or until edges begin to char and broccoli is tender. Transfer to a platter, drizzle with the vinaigrette and top with nuts.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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