Dijon, Thyme, And Pine Nut Broccoli

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12 ounces broccoli florets (5 cups raw)

1 tablespoon minced shallots

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons chopped fresh thyme

2 tablespoons toasted pine nuts

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