Citrus-Pine Nut Broccoli Slaw | Oregonian Recipes

Ingredients

• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 1 tablespoon white balsamic or sherry vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 heads broccoli, very finely chopped (about 6 cups)
• 1/4 cup finely chopped dried apricots
• 3 scallions, thinly sliced
• 1/4 cup toasted pine nuts