Grilled Broccolini With Apple Cider Vinaigrette

Think of broccolini as broccoli's tall and slender cousin with edible leaves and a milder flavor. If your grill is put away for the winter (but why would it be?) you can always pan or oven roast this simple side.

Recipe courtesy of Platings+Pairings

Ingredients:

• 1/4 cup fresh apple cider

• 1 ½ Tablespoons apple cider vinegar

• 1 Tablespoons finely chopped shallot

• 1 Tablespoon dijon mustard

• 1 teaspoon sugar

• 3/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 5 Tablespoons extra-virgin olive oil divided

• 2 pounds broccolini

• 2 Tablespoons chopped marcona almonds

Directions:

1. Turn on the grill and allow to preheat.

2. Whisk together cider, vinegar, shallot, mustard, sugar, salt and pepper in a medium bowl, then add 3 tablespoons of the oil in a slow, steady stream, whisking to form an emulsified vinaigrette.

3. Rinse the broccolini, dry it thoroughly and place in a large mixing bowl. Toss it with the remaining 2 tablespoons of oil until evenly coated. Place on the grill grate and cook 4-5 minutes.

4. Transfer to a platter. Drizzle the cider vinaigrette on the broccoli rabe. Toss gently to coat and sprinkle on almonds. Serve warm or at room temperature.