Remove the broccoli florets from the stalk and cut them into smaller ones. Once this is completed blanch the broccoli quickly in salted boiling water for approximately 60 seconds so they are soft but still have a nice crunch.

Drain your cooked broccoli florets in a colander and allow them to dry out on a paper towel. Once the florets are completely dry, transfer them to your serving dish.

Add olive oil to a pan on medium heat with the D’Orsogna shortcut rindless bacon. Fry the shortcut bacon until crispy and sprinkle over your broccoli.

In a mixing bowl add the garlic, Dijon mustard, white wine vinegar, olive oil, salt and pepper. Whisk to combine the dressing and set aside.

Add the halved cherry tomatoes to the broccoli and bacon. Generously drizzle over your dressing and stir to combine.