2 bunches broccoli (about 3 lb.), cut into florets
1 red onion, halved and thinly sliced
3 tbsp. vinegar (preferably sherry)
1 tbsp. honey
2 tsp. grainy Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. oil (preferably olive)

Over high heat, bring large pot of salted water to a boil. Add broccoli. Cook until just tender, about 5 minutes, adding red onion during last 1 minute of cooking time. Drain well. Meanwhile, in large serving bowl, stir together vinegar, honey, mustard, salt and pepper until salt dissolves. Gradually stir in oil until mixture thickens. Stir in broccoli-onion mixture until coated in vinaigrette. Let stand 10 minutes before serving to allow flavors to blend.

Makes 6 servings.