1 pound broccoli spears
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup blue cheese crumbles
Preheat oven to 425 degrees
In a large bowl whisk together the olive oil, red wine vinegar, mustard, salt and black pepper. Remove 1 tablespoon of the vinaigrette and place it in a small bowl. Add broccoli to the large bowl and toss until coated.
Place the coated broccoli on a baking pan and roast at 425 for about 10 minutes.
Place the broccoli on a serving dish, drizzle with reserved vinaigrette and then sprinkle the blue cheese crumbles over the top. Serve warm.