I'm never quite sure when sprouting broccoli is going to show up – it's one of those vegetables that tends to appear rather erratically in the shops; it depends on the expertise and dedication of the grower.
8-10 heads of sprouting broccoli
1-2 heads of Treviso or Trevisiano, trimmed and washed
2tbsp capers, washed
Salt and freshly ground black pepper
For the dressing
1tbsp chardonnay vinegar or another good-quality white-wine vinegar
1tsp Dijon mustard
4tbsp olive oil
Cook the sprouting broccoli in boiling salted water for 3-4 minutes or until just cooked, then run under the cold tap briefly to cool down. Cut the heads off to about 4cm and strip off any leaves and put to one side. Thinly shred the stalks on the angle and put them in a bowl with the leaves and heads.
Make the dressing by whisking all of the ingredients together and seasoning. Trim down or halve any large Treviso leaves and toss in with the broccoli, dressing and capers; season. Arrange on serving plates, then break the Gorgonzola into nuggets and scatter on top.