Broccoli with Goat Cheese & Walnuts

Ingredients:

• 1 lb. broccoli, trimmed and cut into 1-inch pieces
• 1/2 cup buttermilk
• 1 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. Dijon mustard
• 2 tsp. extra-virgin olive oil
• 1 tsp. fresh thyme, chopped
• 1 tsp. red wine vinegar
• 1 garlic clove, minced
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 1/8 tsp. freshly ground black pepper
• 1/2 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted and coarsely chopped
• 1 oz. semisoft goat cheese or feta chees, crumbled

Makes 6 Servings

1. Bring 2 quarts of water to a boil in a saucepan. Add 1 teaspoon salt; bring back to a boil and add broccoli. Cook for 6-8 minutes or until crisp-tender. Drain and set aside.
2. In a large bowl, whisk together buttermilk, parsley, mustard, olive oil, thyme, red wine vinegar, garlic, salt, nutmeg and pepper. Add the broccoli and red onion; stir gently to coat. Top with walnuts and goat cheese.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I really love broccoli and this side dish is delicious and packed with flavor. You can also add bell peppers or cherry tomatoes in place of or along with the broccoli and the side dish will still be colorful and delicious. You can prepare this dish ahead of time by doing all the things except do not top with walnuts and goat cheese. Cover and chill for up to 4 hours. When ready to serve, top with walnuts and goat cheese.