Cut up broccoli florets, and Mandolin slice the stems. Put aside.

Zest and Juice a Lemon.

Whisk Vinegar and mustard. Lemon zest, lemon juice, salt, and pepper together in a medium or large bowl.

While whisking, slowly drizzle olive oil into the mixture. Keep whisking until well combined.

Toss broccoli florets and slices into the bowl and toss. Make sure to coat every piece with the dressing.

Cover the broccoli and marinate in the refrigerator for at least 1 hour.
While broccoli is marinating, slice cherry tomatoes in half.

Toast pecans (or hazelnuts) on a baking sheet with parchment paper. This should take about 5-10 minutes at a temperature of 325 degrees Fahrenheit.

Lastly, take the basil leaves and chiffonade them right before you take the broccoli out of the refrigerator.

Toss the basil, tomatoes, and nuts into the bowl with the broccoli and toss to combine.

Cover and let sit for 15 minutes. You can leave it out or put it back in the refrigerator.

Serve and Enjoy!