½ cup roasted peanuts (recipe follows) roughly chopped
6 mint leaves, roughly chopped
¼ cup peach vinegar
1 tablespoon Kozlik’s Sweet & Smoky mustard
½ cup canola oil
1 grilled jalapeno, peeled, seeded and minced
Kosher salt and cracked black pepper
Directions
In a bowl, toss together florets and shaved broccoli, carrot, peanuts and mint. Set aside.
In a small bowl, whisk together vinegar and mustard, whisk in oil a few drops at a time until blended.
Add dressing to broccoli mixture and toss to combine, then arrange on a serving platter. Goes perfect on the side of my chocolate-balsamic glazed ribs!