Charred Broccoli with Shallots and Chevre
A simple entreé or side dish, perfect for lunch or dinner.
- 4 stalks broccoli
- 4 shallot bulbs
- 6 ounces fresh chèvre
- 2 tsp dijon mustard
- 2 Tbsp cider vinegar
- 1/2 cup olive oil
- 1/2 tsp black pepper freshly ground
- fresh sage leaves
Whisk together Dijon mustard, vinegar, black pepper, and a pinch of salt. Slowly pour in 1/4 cup olive oil and whisk to emulsify.
Heat oven to 450ºF. Cut both ends off shallots, peel, and slice into thin half moons; set aside. Trim broccoli and cut into spears. Toss broccoli with 1/4 cup olive oil and sprinkle with salt. Spread onto a baking sheet and roast in hot oven for about 5 minutes, until charred around the edges but still bright green and crunchy. Remove from oven, add the shallots, and roast 3-5 minutes more until browned and sizzling.
Heat a small amount of additional oil or butter in a pan over medium heat, add the sage leaves, and cook 30 seconds to 1 minute, stirring occasionally. Remove from heat, allow to cool, and then chop or crumble. Toss roasted vegetables with vinaigrette. Sprinkle chèvre and fried sage on top and serve warm.