Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  mustard
  2        tablespoons  red wine vinegar
  2          teaspoons  lemon juice
     1/2           cup  garlic oil -- (see note) or olive
                        -- oil
     1/2           cup  grated parmesan cheese
                        salt and freshly ground pepper -- to taste
  2             pounds  broccoli
  1               pint  cherry tomatoes -- halved
     1/3           cup  minced green onion

Preparation:

1. In a small bowl whisk together mustard, vinegar, and lemon juice. Add garlic oil gradually, whisking constantly. Whisk in 1/4 cup of the Parmesan. Season with salt and pepper. Cover and set aside for at least 1 hour or up to 1 day. 2. Trim broccoli and cut into florets (reserve stalks for soup, if desired). Bring a large pot of salted water to a boil over high heat; add florets and cook until tender-crisp. Drain and immediately plunge into ice water. When cool, drain again and pat dry. Broccoli may be cooked up to 6 hours ahead, cooled, and stored in a plastic bag in the refrigerator. 3. Transfer broccoli to a large bowl along with tomatoes. Add dressing to vegetables and toss to coat well. Add green onion and remaining 1/4 cup Parmesan and toss to blend. Taste and adjust seasoning. Transfer to a serving platter. Note: To make garlic oil, add 6 whole peeled garlic cloves to 1 pint extra virgin olive oil. Marinate at least 1 week before using. Oil will keep indefinitely if covered and refrigerated. Variation: Cauliflower may be substituted for all or part of the broccoli.

Nutritional Information:

70 Calories (kcal); 3g Total Fat; (28% calories from fat); 6g Protein; 8g Carbohydrate; 5mg Cholesterol; 165mg Sodium