- 1 tablespoon white wine vinegar
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
- 1/4 cup olive oil
- 1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
- 6 ounces cherry or grape tomatoes, halved
- 3 ounces coarsely chopped, toasted pecans or hazelnuts
- 2 tablespoons chiffonade fresh basil leaves