For the salad:

·         10 oz finely chopped broccoli ( or can use finely chopped brussel sprouts)

·         ⅓ cup shaved or grated Parmesan (can sub feta or pecorino)

·         ⅓ cup dried cherries (or dried cranberries)

·         1 medium apple, chopped (Fuji, Gala or Honeycrisp)

·         ¼ cup walnuts, chopped and toasted (or nut of choice)

For the dressing:

·         ¼ cup walnuts, soaked

·         2 tbsp extra virgin olive oil

·         ¼ cup water

·         juice of 1 large lemon

·         2 tsp honey or maple syrup

·         1 garlic clove

·         1 tsp Dijon mustard

·         ½ tsp each fine salt and black pepper

INSTRUCTIONS

1.     Place ¼ cup walnuts for dressing in a small bowl and cover with water. Let them soak while you make the salad.

2.     Toast walnuts for salad: place ¼ cup walnuts in a skillet and cook over medium heat, stirring often, for about 5 minutes (or until fragrant).

3.     Place finely chopped broccoli in a large mixing bowl. Add cheese, dried cherries, apple, and toasted walnuts.

4.     Make dressing: drain walnuts and place in a blender with olive oil, water, lemon juice, honey, garlic, salt and pepper.

5.     Drizzle dressing over salad and toss well to combine. Season to taste with more salt and pepper if desired.