1. Rinse the broccoli. Cut the stalk right up to the florets so that the florets retain their appearance as little ‘trees’. Cut off the thick end of the stalk and peel off the outer, tough skin.
2. Slice the peeled stalk into thin slices and place them in the bottom of a saucepan.
3. Arrange the broccoli florets on top with the small stalk facing downwards, so that they rest on the stalk slices.
4. Pour a little water into the pan so that it comes just halfway up the stalk slices. Season with salt and a little pepper, put the lid on and steam over a relatively high heat for about 5 minutes, depending on the size. The broccoli should be tender but firm and still retain some of its bright green colour; the water should have almost evaporated.
5. Remove the broccoli from the hot saucepan and transfer to a serving dish, arrange the broccoli and stalk slices, pour the vinaigrette over and serve immediately.
Place all the ingredients in a small preserving jar with a lid and shake the vinaigrette together. Season to taste with salt and pepper.