BROCCOLI WITH SUN-DRIED TOMATOES, OLIVES AND FETA

20 cloves garlic (only 2 cloves will be used in the recipe)
Olive oil
3 heads broccoli
FOR THE VINAIGRETTE:
1/2 cup olive oil (for a stronger garlic flavor, you may use some or all of the garlic poaching oil)
4 ounces Bella Sun Dried Tomatoes in Oil
2 cloves poached garlic, sieved
1 shallot, finely minced
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
salt and pepper
REMAINING INGREDIENTS:
1 tablespoon pitted and chopped oil-cured olives
1 1/2 tablespoons finely sliced scallion
1/4 cup finely chopped garlic
2 tablespoons diced roasted red peppers
1/2 cup small toasted croutons
1/3 cup feta cheese (for serving)

TO PREPARE THE POACHED GARLIC:
Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 45 minutes until soft and just slightly golden. Strain out oil (reserve for another use - marinades, vinaigrette, etc.). Puree 2 cloves of the poached garlic for the vinaigrette and reserve the rest for garnish.

TO PREPARE THE BROCCOLI:
Meanwhile, bring a large pot (not aluminum) of cold water to a boil Cut the broccoli into medium florets. Have ready a large container of ice water. At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes. (The water must remain hot so you may want to work in small batches). Immediately drain and transfer to the ice-water. Chill and drain.

TO ASSEMBLE AND SERVE:
Combine the ingredients for the vinaigrette. Toss broccoli with the remaining ingredients and the vinaigrette. Arrange on plates and garnish with poached garlic cloves and sprinkle with Feta.

Servings: 6
From: Recipelink.com
Source: Recipe pamphlet: Bella Sun Dried Tomatoes