4 cups broccoli florets, fresh or frozen
3 slices of bacon, cut into small pieces
3/4 cup finely chopped onion
2 tablespoons raspberry or balsamic vinegar
8 ounces fresh white mushrooms, sliced (about 2 1/2 cups)
salt and freshly ground black pepper to taste
1. In a medium saucepan, bring 1 inch water to a boil. Add broccoli; return water to a boil; reduce heat, simmer covered until crisp-tender, about 2 to 3 minutes; set aside.
2. In a large nonstick skillet, over medium-high heat, cook bacon until nearly crisp and most of the fat is rendered, about 4 minutes. Add onion, cook, stirring frequently, until onion is crisp-tender and bacon is crisp, about 3 to 4 minutes.
3. Stir in vinegar; cook and stir until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt, pepper and reserved broccoli; turning to coat. Serve immediately while slightly warm.
Serve this salad as a first course or as a side dish to roast chicken.