Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon salt
  • 1 small head (about 10 ounces broccoli, stems peeled and stems and florets cut into bite-sized pieces)
  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 large heart of romaine lettuce
  • 1 bunch (about 8 ounces kale, preferably lacinato)
  • ½ cup crumbled goat cheese
  • ¼ cup pumpkin seeds (optional)

Instruction

  • Bring a pot of water to a boil. Add the salt and return to a boil. Fill a large bowl with ice water.
  • Add the broccoli to the pot and cook for 2 minutes, until bright green, but still crisp-tender. Drain in a colander.
  • Plunge the drained broccoli into the bowl of ice water and let sit until completely cooled. Drain well. Place the florets into a clean dry dish towels or several paper towels, and roll it up to absorb excess moisture.
  • Meanwhile, in a large bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt and pepper. Add the drained broccoli and toss.
  • Slice the hearts of romaine cross-wise into ½-inch ribbons. Cut the ribs from the kale leaves and slice them into ½ inch strips. Add the lettuce and kale along with the drained broccoli to the bowl and toss so that the vegetables are coated with the dressing.
  • Transfer to a serving bowl. Top with the goat cheese and pumpkin seeds, if using, and serve.