5 tablespoons Greek yogurt
2 tablespoons fresh orange juice
2 teaspoons orange zest
1 tablespoon honey
2 teaspoons Red Barrel Aged Wine Vinegar
1 tablespoon Mandarin Olive Oil
Salt and freshly ground black pepper
2 pounds broccoli
1 teaspoon kosher salt
½ cup thinly sliced celery
¼ cup dried cranberries
¼ cup chopped walnuts, toasted
For dressing, combine yogurt, orange juice, zest, honey, and Red Barrel Aged Wine Vinegar in a small bowl. Whisk in Mandarin Olive Oil. Season to taste with salt and freshly ground black pepper; set aside.
Cut broccoli into small florets, trimming off and discarding woody parts of stalks. Using a vegetable peeler, peel the outer ⅛ inch from each stalk. Cut stalks in half lengthwise, then into bite-size pieces. You should have about 9 cups broccoli.
Fill a large stockpot with about 2 inches of water and add salt. Bring to a simmer. Add broccoli, replace lid, and steam for about 6 minutes, tossing once, or until broccoli is crisp-tender.
While broccoli is cooking, prepare a large bowl of ice water. Using tongs, plunge cooked broccoli into ice water to cool. Drain and set aside.
Transfer broccoli to a large mixing bowl. Add celery and cranberries and toss with enough dressing to coat. Sprinkle with walnuts. Serve immediately or refrigerate until ready to eat.