3 cups (710 ml) small broccoli florets
1/4 cup (60 ml) chopped red onion
1/2 cup (120 ml) grape tomatoes, halved
1/2 cup (120 ml) chopped sliced almonds (or pine) Nuts (6 ounces (170 grams)) Gouda cheese,
cut into 3/4 inch (2 cm) cubes (smoked or regular) 1/8 cup (30 ml) Extra virgin olive oil 1/3 cup ( 80 g) Add red wine vinegar
1/4 teaspoon (1.2 ml) sugar 1/4 teaspoon (1.2 ml) pepper, to taste.
Cook the broccoli in boiling salted water for 1 minute.
Drain well; rinse with cold water; Mix broccoli with onion, tomato, nuts and cheese.
In a small bowl, combine oil, vinegar, sugar, pepper and salt.
Add the salad mixture to the coat and toss.