INGREDIENTS:

•  2 1/2 cups broccoli florets, coarsely chopped 
• 1/2 pint grape tomatoes, cut in halves
• 6 strips bacon, cooked and crumbled

• 1/4 cup green onions, chopped, optional
• 1/2 shallot, peeled and chopped, optional
• 2 Tablespoons apple cider
• 6 Tablespoons olive oil
• 1/2 teaspoon or more prepared mustard (I prefer yellow)
• 1/4 to 1/2 teaspoon honey
• 1/4 to 1/2 teaspoon sea salt

Directions:

1. Prepare dressing by whisking together vinegar, olive oil, salt, honey (if using), mustard, shallot, and green onion.
2. In a medium serving bowl, toss together broccoli and tomatoes. Add dressing and toss until broccoli is evenly coated.  Stir in bacon pieces. Serve within 30 minutes or cover and refrigerate salad for up to 2 days.