| 1 bunch | broccoli (cut into bite-size pieces) |
| 4 cloves | garlic |
| ½ cup | parmesan cheese (grated) |
| 1 tbsp | dijon mustard |
| ⅓ cup | olive oil |
| ¼ cup | red wine vinegar |
| 1½ tsp | salt |
| 1 bunch | broccoli (cut into bite-size pieces) |
| 4 cloves | garlic |
| ½ cup | parmesan cheese (grated) |
| 1 tbsp | dijon mustard |
| ⅓ cup | olive oil |
| ¼ cup | red wine vinegar |
| 1½ tsp | salt |
| 1 | Place garlic on a cutting board and mash into a paste with the salt. | 2 min |
| 2 | Transfer to a medium bowl, and stir in mustard, vinegar, and olive oil. Add the broccoli and mix thoroughly. Cover and place in the refigerator. | 3 hours |
| 3 | Sprinkle parmesan cheese over the broccoli before serving. | 1 min |