2 teaspoons olive oil
1/4 cup finely chopped green onions
1/2 teaspoon dried tarragon
1/2 teaspoon dry mustard
3 garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/4 teaspoon pepper
2 1/4 pounds fresh broccoli
Tarragon sprigs (optional)
Heat oil in a small saucepan over medium heat.
Add green onions and next 3 ingredients; iaute 3 minutes.
Remove from heat; add vinegar and next 4 ingredients, stirring with a whisk until blended.
Set aside, and keep warm.
Remove and discard broccoli leaves and tough ends of stalks; cut stalks into spears.
Steam broccoli spears, covered, 6 minutes or until crisp-tender.
Place broccoli on a serving plate; serve with vinaigrette.
Garnish with tarragon sprigs, if desired.