1 lb broccoli, trimmed and cut into 1 inch pieces
1/2 cup buttermilk
1 Tbs chopped flat-leaf parsley
1 Tbs Dijon-style mustard
2 tsp extra-virgin olive oil
1 tsp chopped fresh thyme
1 tsp red wine vinegar
1 clove garlic, minced
(or 1/2 tsp minced)
1/4 tsp kosher salt
1/8 tsp ground nutmeg
1/8 tsp freshly ground pepper
1/2 cup thinly slivered red onion
1/4 coarsely chopped walnuts, toasted
1 ounce semi-soft goat cheese or feta cheese,
In a large, covered saucepan, cook broccoli in a small amount of lightly salted boiling water for 6 to 8 minutes or until crisp-tender. Drain and set aside.
In a large bowl, whisk together buttermilk, parsley, mustard, olive oil, thyme, vinegar, garlic, salt, nutmeg and pepper. Add broccoli and red onion; stir gently to coat.
Top with walnuts and goat cheese.