Fresh Broccoli Salad

• 1 tablespoon white wine vinegar
• 1 lemon, zested
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Pinch freshly ground black pepper
• 1/4 cup olive oil
• 1 pound broccoli, rinsed, trimmed and sliced as thinly as possible
• 6 ounces cherry or grape tomatoes, halved
• 3 ounces coarsely chopped, toasted pecans or hazelnuts
• 2 tablespoons chiffonade fresh basil leaves

Directions

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 to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.