1 lemon, juiced
2 tbsp honey
1/2 cup olive oil, divided
1 cup lightly packed fresh basil leaves
1 small clove garlic
1 large head broccoli, cut into florets
1 small head radicchio, thinly sliced
1/2 red onion, thinly sliced
½ cup crumbled feta cheese
1/3 cup toasted pine nuts
Sea salt and pepper to taste
In a small bowl, whisk together lemon juice, honey and 2 tbsp olive oil. Season with salt and pepper. Set aside.
In a small food processor, puree basil leaves, garlic and remaining olive oil until smooth. Season with salt and pepper. Set aside.
Blanch broccoli in a large pot of boiling, salted water until al dente and vibrant green, about 45 seconds. Drain well and transfer to a large bowl. While still warm, add radicchio and onion. Toss mixture with dressing.
Arrange broccoli mixture on a platter and drizzle with basil puree. Top with feta and pine nuts.