Ingredients
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4 cups broccoli florets
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2 tbsp balsamic vinegar
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1/2 tsp crushed garlic
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1 tbsp extra virgin olive oil
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1 tbsp pine nuts
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Freshly ground black pepper
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2 tbsp freshly grated Romano cheese
Steps
1
Steam or cook broccoli until tender-crisp.
2
In a small bowl, whisk together the balsamic vinegar, garlic, oil and a dash of pepper.
3
Toast pine nuts in a small non-stick skillet over medium heat, stirring frequently until lightly browned and fragrant.
4
Toss the broccoli with the dressing and pine nuts. Sprinkle with Romano cheese.
5
Serve warm or refrigerate until ready to serve.
