Remove broccoli leaves, and cut off tough ends of stalks; discard. Wash broccoli, and cut into spears. Arrange broccoli in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender. Place in a serving bowl; keep warm.
Heat oil in a small saucepan over medium heat. Add green onions and next 3 ingredients, and sauté 3 minutes. Remove from heat; add vinegar and remaining 4 ingredients, stirring with a wire whisk until blended. Drizzle over broccoli, tossing gently to coat.
This was tangy and delicious, very easy and everyone enjoyed it. I followed the directions exactly, and the dijon mustard I used was not a special brand. Only change I might make would be to skip the salt next time. We also enjoyed dipping our pork in the yummy sauce!
The outcome of this recipe is highly dependent upon the dijon that you use. I used Muzette from France and it could not have been more perfect. The only substitution I made was sweet yellow onions for green, since I didn't have any of those on hand. I'm sure this makes a difference; I would make it exactly this way again, and I would also try it with green onions. Several people here added honey, but that would make it too sweet for me. (It goes back to the dijon you use.) And I always cut the salt in these sorts of things. You never need what they call for unless you've trained your tongue to crave salt in everything.
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