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Use a small knife to remove the broccoli florets and cut them up into smaller ones. Discard the thick dry base of the stalk, then cut the remaining stalk in half lengthways and finely slice.
Blanch your broccoli florets and sliced stalks in boiling salted water for 60 seconds, then drain in a colander and spread around a clean tea towel to steam dry.
Once completely dry, transfer to a serving dish.
Finely slice the bacon and fry on medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli.
Pour any leftover fat in the pan into a mixing bowl, then peel and finely grate in the garlic.
Add all the other dressing ingredients, season with sea salt and black pepper, and whisk.
Halve, deseed and finely slice the tomatoes and chop the chives, reserving the flowers.
Add the tomatoes and chives to your broccoli and bacon bits, dress well, and check the seasoning.
If needed, add a splash more vinegar and sprinkle chive flowers over the top before serving.