Bring 1cm (1/2in) salted water to the boil in a medium saucepan. Chop the broccoli into bite sized florettes and finely slice the stems. Simmer broccoli, covered in the pot for 4 minutes or until no longer crunchy. Drain.

Return the pot to the stove and cook bacon on a medium high heat until crispy.

While the bacon is cooking make the dressing. Combine vinegar, miso or mustard and olive oil in a small jar or the base of your salad bowl. Whisk / shake until smooth and creamy. Taste and season remembering you’ll get salt from the bacon and broccoli.

Toss warm broccoli in the dressing and stand for a few minutes. When the bacon is cooked, toss into the salad along with the parsley (stems finely chopped and leaves coarsely chopped) or salad leaves. Taste and adjust seasoning as needed.

Serve with shaved parmesan on top.