Broccoli With Dijon Vinaigrette

Fabulous! Made exactly as directed and served with Grilled Pastrami-Style Salmon and Chipotle Smashed Sweet Potatoes.

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!

Good flavor! I put in half the red wine vinegar and water, added a Tbsp of shredded parmesean cheese and kept everything else as is. Yum! Even my toddlers loved it!

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.