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Broccoli, Blue Cheese, and Walnuts
This side dish was so good my daughter had a second helping for dessert
There are some food pairings that work so incredibly well together— peanut butter and chocolate, burgers and fries, salted caramel, bacon and eggs. You get the point.
The side dish I prepared yesterday was (in my humble opinion) one of those genius combinations.
Broccoli was the vegetable of choice for our meal, but in a moment of serendipity, a jar of walnut halves was sitting next to the cooktop, and I had an ‘ah-ha’ moment that I’m going to share with you.
(By the way, I’m not providing precise measurements because it doesn’t really matter. Prepare as little or as much broccoli as you want).
I grabbed a handful of those walnuts and tossed them in the sauté pan, medium-high heat, with a drizzle of olive oil. (Nuts always taste better when they are briefly toasted).
A word of caution — do NOT step away from the walnuts. This is not the time to run a load of laundry, feed the dog, or answer the phone. Trust me — they will burn the moment you turn your back on them. (Evil…
