Purple Sprouting Broccoli in White Syrup

More of a side dish than a salad, but I'd quite happily sit down and eat a whole plate but that's just me.
I originally used white sprouting broccoli which has a more delicate flavour and texture, but it can be quite hard to source which is why I have used purple sprouting broccoli.

800g purple sprouting broccoli
250ml white wine
2 bay leaves
2 cloves garlic
2 dried red chilli's
1 sprig rosemary
1 teaspoon dijon mustard
1 teaspoon sea salt
250ml vegetable oil
100ml extra virgin olive oil

METHOD:
In a sauce pan place white wine, bay, peeled garlic, chillies, rosemary and place over high heat and bring to the boil. Reduce the wine mixture for 20-30 minutes till a thick syrup forms and remove from the heat, strain the liquid. Pick out garlic, chilli, rosemary and place in food processor with the reduced syrup add the mustard and salt. Blend together for one minute then while still blending very slowly pour in the vegetable oil followed by slowly drizzling in olive oil.
Place a large pot of water on to boil then trim stalk base off the broccoli and cut the larger piece's in half lengthways. Once the water is boiling add a tablespoon of salt and plunge in broccoli, cook for 4-5 minutes till just tender. Drain broccoli and cool under cold running water then toss broccoli in the dressing and serve on a large platter.

Raspberry and White Wine Muffins

Almost muffin'ed out with all the varieties I've posted in the last couple of weeks, having a mini 90's flash back! Not to worry the main reason I wanted to post this recipe is because of Etienne's awesome photo! p.s. Very yummy flavour combination.

450g plain flour
200g sugar
100g butter
2 eggs
100ml buttermilk
100ml milk
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
300ml white cooking wine
150g frozen raspberries

METHOD:
Place butter in sauce pan and melt over a medium heat once melted remove from heat and place to one side to cool slightly. In a large mixing bowl add the flour, sugar, baking powder, soda, cinnamon, raspberries and roughly mix together. Beat eggs into the butter and pour onto the dry mixture along with buttermilk, milk, vanilla and 200ml of wine. Using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with spray oil or butter and evenly distribute the batter between the molds and sprinkle each muffin top with a little extra sugar. Bake muffin's in pre-heated oven set at 180oC for 25 minutes.
In the mean time place remaining wine in sauce pan with 3 tablespoons of sugar and put over a high heat and bring to a rapid boil for 2 minutes then remove from heat.
Once muffins are cooked brush the tops with  reduced wine syrup and leave muffin's to cool in pan for 10 minutes before turning out.