1 pound trimmed broccolini
1/4 cup of balsamic or red wine vinegar
2 tablespoons of olive oil
2 tablespoons of raisins
1 tablespoon of honey
1 clove of garlic, crushed
1 teaspoon Dijon
Pinch of salt
Whisk 1/4 cup of balsamic or red wine vinegar with 2 tbsp of olive oil, 2 tbsp of raisins, 1 tbsp of honey, 1 crushed clove of garlic, 1 tsp Dijon mustard, and salt; set aside.
In a medium to large saucepan, heat 1 tbsp more of olive oil over medium-high heat and add the trimmed broccolini. Cook until the broccolini is just beginning to tenderize and turn bright green, 3-4 minutes, and then add your reserved agrodolce mixture.
Cook over medium-high, tossing the broccolini often to evenly distribute the sauce, until the broccolini is crisp-tender, about 5 minutes longer.