Broccoli Salad

This is another super simple, super tasty, dish from chef Michael Simon! This is best made ahead and left to sit in the fridge for a couple hours before serving. This is great for a gathering when you have a lot going on! We have all had the broccoli salads but I really enjoyed this dish as it has dried cherries and spicy brown mustard. The cherries add such a great sweet flavor and the mustard brings some nice spice to the party! This will be on my menu all summer!

INGREDIENTS
1 pound broccoli, trimmed and cut into bite size pieces
2 1/3 cup peanuts or cashews, salted
2 1/3 cup dried cherries
1 cup scallions, thinly sliced
1 cup buttermilk
3/4 cup sour cream
1/4 cup apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon spicy brown mustard
1/2 bunch of dill, finely chopped
Salt to taste
Pepper to taste

DIRECTIONS
Add your cut and trimmed broccoli into a large bowl… add nuts, cherries and scallions. In another bowl add buttermilk, sour cream, apple cider vinegar, brown sugar, mustard and dill. Whisk to combine. Season with salt and pepper. Pour over broccoli mixture and stir well coating all of the broccoli with the sauce. Store covered in the fridge until ready to serve.

Enjoy!