Broccoli Salad with Cranberries and Hazelnuts

Bring a pot of salted water to a boil. Trim the large leaves off the broccoli and cut away the stem. Separate the broccoli into florets and cut the stem into 2–3 cm pieces. Add the stem pieces to the boiling water first and cook over medium heat for 5–7 minutes, then add the florets. Cook for another 3 minutes. Plunge into ice water to cool, drain in a colander, and pat dry.

Whisk together all the dressing ingredients in a bowl, drizzling in the olive oil last in a thin stream.

Roughly chop the hazelnuts. Slice the onion into very thin rings or half-rings. In a large bowl, combine the broccoli, onion rings, cranberries, and nuts.