Recipe for Broccoli with goat cheese and walnuts

Broccoli with goat cheese and walnuts
Vegetables & Side Dishes
Contributed by: Susan Henderson
Ingredients: 1 lb. broccoli, trimmed and cut into 1-inch pieces 1/2 cup buttermilk 1 TBS chopped fresh flat-leaf parsley 1 TBS Dijon-style mustard 2 tsp. extra-virgin olive oil 1 tsp. chopped fresh thyme 1 tsp. red wine vinegar 1 clove garlic, minced (1/2 tsp. minced) 1/4 tsp. kosher salt 1/8 tsp. ground nutmeg 1/8 tsp. freshly ground black pepper 1/2 cup thinly slivered red onion 1/4 cup coarsely chopped walnuts, toasted 1 ounce semi-soft goat cheese, crumbled
In a covered large saucepan cook broccoli in a small amount of lightly salted boiling water for 6 to 8 minutes or until crisp-tender. Drain and set aside. In a large bowl whisk together buttermilk, parsley, mustard, olive oil, thyme, red win vinegar, garlic, kosher salt, nutmeg and pepper. Add broccoli and red onion; stir gently to coat. Top with walnuts and goat cheese.
(This recipe was contributed as part of a "Cook of the Week" feature.)