Blanched Broccoli Salad with Meyer Lemon Dressing

For the salad:

• 5 cups fresh broccoli florets
• 1/2 cup white raisins
• 1/2 cup hazelnuts, toasted in a 350°F oven for 5 minutes

For the dressing:

• 2 tablespoons fresh Meyer lemon juice
• 1 tablespoon mayonnaise, preferably made with olive oil
• 1 tablespoon olive oil
• 1/2 tablespoon organic brown mustard

1. Bring a large pot of water to a boil. Add a large pinch of salt and the broccoli florets. Cook for about 2 minutes (it can be slightly more, but you don't want the broccoli to be too soft). Drain the broccoli and allow to cool.
2. Mix the broccoli, hazelnuts and raisins in a large bowl.
3. In a small bowl, whisk together the lemon juice, the mayonnaise, the olive oil and the mustard. Pour the dressing over the salad and mix well to combine.