Recipe from the Chilean Fresh Fruit Association
Preheat oven to 375°F.
Steam broccoli florets in a covered saucepan for 7-10 minutes. Remove and rinse with cold water to stop broccoli from cooking. Drain well; set aside in a serving bowl. Place almonds on a baking sheet and bake in the oven for 5-8 minutes until slightly brown and toasted. Combine vinegar, honey, juice of orange, orange zest, olive oil, salt and pepper in a bowl and whisk together. Add mandarin sections and chopped green onions to the serving bowl with broccoli; toss with vinaigrette and garnish with almonds and serve.