Serves: 6-8 as a side 




1 small broccoli crown, cut into small florets 

2 cups course bulgar, grind #3, rinsed 

1 cup extra virgin olive oil 

1/4 cup This Little Goat Went to Hong Kong 

1/3 cup sherry vinegar 

2 stalks celery, sliced thinly on a bias 

1 medium carrot, shredded 

1/2 head of bok choy, leaves sliced 1/4", stems sliced 1/8", rinsed well 

seeds from 1 pomegranate 

1 cup mint, leaves torn into small pieces

Bring 4 cups water to a boil and add 1 tablespoon salt.  Add broccoli and cook for 2-3 minutes until crisp tender, scoop out and lay on a tray to cool.  Bring water back up to a boil and add bulgar, whisking to avoid clumping.  Return to a boil, remove from heat, and cover for 15 minutes.  Check doneness, drain any water that may remain, and spread onto a sheet tray to cool.  While bulgar is cooking, mix oil Marinade and vinegar, season to taste with salt and pepper.  When bulgar is cool, mix all ingredients with about 3/4 of the dressing, toss to mix thoroughly.  Taste and add more dressing.  Allow to sit for at least 30 minutes for flavors to meld.  Adjust seasoning before serving.