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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 broccoli stalk, then cut the remaining stalk in half lengthways and finely slice.
Blanch the broccoli florets and sliced stalks in boiling salted water for 60 seconds.
Drain the broccoli in a colander and spread it around a clean tea towel to steam dry.
Finely slice the bacon and fry on medium heat with a small splash of olive oil until crisp and golden.
Spoon most of the bacon bits over the broccoli.
Pour any leftover fat from 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 bacon bits to the broccoli.
Dress the salad well and check the seasoning.
If needed, add a splash more vinegar and sprinkle chive flowers on top before serving.