Roast-Beef And Broccoli Salad With Creamy Horseradish Dressing

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1 1/2 pounds broccoli

2 tablespoons white-wine vinegar

1/4 cup drained bottled horseradish

2 teaspoons Dijon mustard

3/4 teaspoon salt

1/8 teaspoon fresh-ground black pepper

1/2 cup olive or other oil

3 tablespoons sour cream

3/4 pound thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips

2 1/2 cups halved cherry tomatoes

6 scallions including green tops, cut diagonally into thin slices

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