Broccoli Salad with Goat Cheese

Ingredients:

1 lb broccoli, trimmed and cut into flowerets
1/2 cup buttermilk
1 TBS flat leaf parsley, chopped
1 TBS Dijon mustard
2 tsp extra-virgin olive oil
1 tsp red wine vinegar
Salt and freshly ground black pepper to taste
1/4 cup coarsely chopped walnuts, toasted
2 oz mild goat cheese, crumbled

In covered saucepan, cook broccoli in water until just tender (6-8 minutes). Drain, pat dry on paper towels, and set aside.

In large bowl, whisk together buttermilk, parsley, mustard, oil, vinegar, salt, and pepper. Add the broccoli and toss to coat. Chill up to four hours. When ready to serve, divide broccoli mixture among salad plates, and garnish with walnuts and crumbled goat cheese. 4 servings.