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Broccoli Vinaigrette

Broccoli Vinaigrette

1 bunch of broccoli
2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 garlic clove minced
1/2 teaspoon red pepper flakes
4 tablespoons extra virgin olive oil
salt to taste
12-15 black olives, green or black

Separate the broccoli florets into bite size pieces and peel and chop the stalks. Steam for 4-5 minutes with the steamer lid slightly off. They will still have some crunch when done. While the broccoli is cooking, whisk the vinegars, garlic, and hot red pepper together in a small bowl. Wisk in the oil slowly until the mixture is smooth and even. Add salt. Chop the olives. When the broccoli is finished, toss everything together, serve at room temperature or chill the steamed broccoli and dress later.

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