Tenderstem broccoli with lemon vinaigrette

Method

1. Blanch the broccoli in boiling water for 3-4 minutes, then drain and pat dry. Meanwhile whisk together the mustard, caster sugar and lemon juice in a bowl. Slowly whisk in the olive oil and season with salt and pepper. Serve with the warm broccoli to dip into the vinaigrette. 

Serve with pear, camembert and prosciutto wraps and pickled pepper and sherry croquetas as a sharing platter.