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Ingredients
2 lbs.
fresh broccoli spears
4 t. extra
virgin olive oil
¼ c. finely
chopped green onions
½ t. dried
tarragon
½ t. dry
mustard
3 cloves
garlic; minced
2 T. red
wine vinegar
2 T. water
1 T. Dijon
mustard
¼ t. pepper
1/8 t. salt
Directions
Broccoli
Steam
the broccoli spears, covered, for 6 minutes or just as soon
as you can pierce the floweret stems with a fork. Drain and
place in serving bowl. Cover to keep warm and set aside.
Sauce
Heat
olive oil in small saucepan over medium heat. Add green
onions, tarragon, mustard and cloves and sauté for 3
minutes. Remove from heat and add the vinegar, Dijon
mustard, pepper and salt, stirring with a wire whisk until
blended. Drizzle sauce over broccoli, tossing gently to
coat.
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