Ingredients: 1 tablespoon white wine vinegar, 1 lemon, zested, 1 tablespoon freshly squeezed lemon juice, 2 teaspoon Dijon mustard, 1 teaspoon kosher salt, freshly ground black pepper, ¼ cup olive oil, 1 lb. broccoli, rinsed, trimmed and sliced thinly on a mandolin, 6oz cherry or grape tomatoes, halved, 3oz coarsely chopped, toasted pecans or hazelnuts, 2 tablespoon chiffonade fresh basil leaves.
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. 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 everything to sit at room temperature or in the refrigerator, for another 15 minutes before serving.