STEP #2 Cut the Broccoli into florets, rinse and drain.
use about a quarter cup to a third cup olive oil. About two tablespoons balsamic vinegar (or more depending on taste) one big tablespoon of Dijon Mustard (I ran out so I just used the regular kind ). Salt and pepper to taste. Toss into broccoli florets.
STEP #4 Add a cup of Blue Cheese.
VOILA! YOUR BROCCOLI-BLUE CHEESE-CRANBERRY SALAD IS READY TO EAT!