Roasted Broccoli with Shallot Vinaigrette and Almonds
by Jan Gardner
1 large shallot, cut thinly into rings
1 tablespoon sugar
1/2 teaspoon sea salt
1/4 cup red wine vinegar
1/4 cup olive oil plus 2 tablespoons
1 large or 2 small broccoli cut into medium florets, then halved
freshly ground black pepper
1/3 cup salted, dry roasted almonds or other nut of choice, roughly chopped
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