INGREDIENTS

• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1-2 teaspoons honey
• Salt and Pepper, to taste
• 5 medium broccoli stems, thinly sliced into medallions
• ¼ cup fresh parsley, chopped
• ¼ cup shaved parmesan
• ¼ cup chopped pecans

INSTRUCTIONS

• In a serving bowl, whisk together the olive oil, lemon juice, zest, vinegar, mustard, honey and season with salt and pepper.
• Add broccoli and parsley and toss well to coat with the dressing.
• Serve topped with shaved parmesan and chopped pecans.

Serves: 4