Honey Mustard Broccoli Salad

1 bunch broccoli with stems
1 1/2 T. Dijon mustard
1 T. honey
1 T. olive oil
1 T. red wine vinegar
Salt and pepper to taste
1/4 cup unsalted sunflower seeds, toasted*
1 apple, such as a Fuji or Honeycrisp, cut into small chunks
2 T. finely chopped flat-leaf parsley

Cut the stems off the broccoli and set them aside. Cut the florets into bite-sized pieces. Steam the florets in a steamer basket for about 1 minute, just until they lose their raw flavor. Drain them in a colander and allow them to cool.

Slice the broccoli stems into julienne or matchstick pieces. Whisk the Dijon mustard, honey, olive oil and red wine vinegar in a large serving bowl & add a pinch or two of salt and pepper. Add the julienned broccoli stems, florets, chopped apple and parsley and toss. Cover and refrigerate until serving time, adding the sunflower seeds and tossing again.

*To toast sunflower seeds, heat them in a nonstick skillet about 5 to 8 minutes, shaking the pan often, until they are fragrant and beginning to turn brown.