Combine all the ingredients for the dressing in a small bowl. Mix well. Cover, and place in the fridge to chill for at least 30 minutes.
Put a large saucepan of lightly salted water on the stove and bring to the boil.
Remove the stem from the broccoli. – See Note 2. Remove the florets from the broccoli and cut them into even bite-size pieces.
Prepare a bowl of iced water and set aside.
Add the florets to the boiling water, and cook for a couple of minutes, until just cooked but still crisp. Drain the broccoli and add the florets to the bowl of iced water to stop the cooking process and seal the green colour.
Once cool, remove and drain well. I let the florets dry on some kitchen towel or a clean tea towel to remove excess moisture. – See Note 3.
Trim the rind and excess fat from the bacon. Cut your bacon into bite-size pieces and fry in a small frying pan until crispy. Drain the cooked bacon pieces on some kitchen towel.
Shortly before serving, add all the salad ingredients to a large bowl and toss with the prepared dressing. Check the seasoning is to your taste. Enjoy! – See Note 4.