1 pound broccoli
2 1/3 Cups roasted salted peanuts
2 1/3 Cups dried cherries
1 Cup scallions (thinly sliced)
1 Cup buttermilk
3/4 Cup sour cream
1/4 Cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon spicy brown stadium-style mustard
1/2 bunch fresh dill (finely chopped)
1 teaspoon fresh nutmeg (grated)
Kosher salt and freshly ground black pepper (to taste)
Cut the broccoli into small florets. Trim the edges off of the broccoli stems, quarter lengthwise and thinly slice. In a large mixing bowl add the broccoli florets, stems, peanuts, cherries and scallions.
In another small bowl add the buttermilk, sour cream, apple cider vinegar, brown sugar, mustard and dill and whisk to combine. Season with nutmeg, Kosher salt and freshly ground black pepper to taste. Pour over the broccoli mixture and mix to combine.
Tip: Perfect to pack for a picnic, allow to sit for the flavors to meld.