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.