I was at my favorite grocery this morning, picking up some more fruits and veggies. While skimming the veggies I spotted some beautiful broccoli. It was deep blue green, crisp and fresh. I decided to take some home. There were also some lovely bunches of spring onions on display. These onions have the greens still attached with a medium bulb at the bottom. They are have a nice onion flavor, not too sweet but without the spiciness of your typical onion. I grabbed a bunch of three with purple skin.
So soon enough lunch rolls around and I have all my new veggies out on the counter contemplating what to keep out for lunch and which to bag up and store in the fridge. I picked the broccoli since it has been awhile since I have had some and wanted to enjoy it raw while it was still nice and fresh. Here is what I came up with.
Broccoli and Pine Nut Chop
1/4 spring onion, finely chopped, or to taste
1/3 log fresh goat cheese
1/4 raw pine nuts, toasted or not, it is up to you!
balsamic vinaigrette
Add chopped broccoli to a medium sized bowl. Add pine nuts and onion. Crumble the cheese into the bowl and toss everything with a light drizzle of vinaigrette and a light drizzle of olive oil. You don't need a lot of dressing, just a touch.
Note: The pine nuts have more of a nuttier flavor when toasted, but I was in a hurry and did not toast mine. If I had an extra ten minutes I would toast the nuts and let them cool before adding to the finished salad.
