Broccoli Salad with bacon

This is one of my favorite sides. It goes well with pork, chicken or turkey - and various types of potatoes that might accompany those meats.

The following measurements are not precise. I am the type of cook who doesn't measure much, but feel my way through the cooking - especially for salads, sauces and dressings. But with these measurements, you should be pretty safe.

Main ingredients (4 sides):
1 broccoli
4 slices of bacon

Dressing:
3 tbsp. of mayonnaise, sour cream, creme fraiche or similar.
Red wine vinegar (suitable substitute would be balsamic vinegar - regular vinegar won't work)
Teaspoon of mustard
Pinch of sugar, salt and pepper.

Favorite add-ins:
Handful of raisins
Handful of peanuts
Half an apple, finely diced

Cut or pluck the broccoli flowers off the stem (you can save the stem to make broccoli coleslaw). Make sure the flowers are in small pieces, no more than a half a centimeter (about on quarter inch). Briefly was the broccoli and them dump it into boiling water. Let the broccoli boil between 30 and 60 seconds - more if you like it really soft and less if you would like the salad to have some crunch. Drain the broccoli and put it in a bowl.
Cut the bacon in small pieces and fry it in a pan until it becomes crispy. Let cool on paper towel so most of the fat is drained.
Add all the ingredients of the dressing and mix well. I like my salad quite tangy, so I am not shy with the vinegar. Try it out yourself and regulate the amounts depending on your preferences and the meal the salad is going with.
Now, combine broccoli, bacon and dressing - and add in the raisins, peanuts and apple. If you are not eating right away, you should wait till last minute to add the peanuts.

Enjoy your meal