Peel and half and finely slice the shallots. Cook the shallots in a good splash of olive oil and sauté very gently for 8 minutes until totally softened but not coloured. Season with salt to taste.
After 5 minutes of cooking the shallots, drop the Tenderstem broccoli in boiling water and cook for 2 minutes.
While the shallots and broccoli cook fry the croutons in some olive oil until golden brown, 4 minutes or so.
Combine the sugar, mustard, anchovies and vinegar, in a cup or small bowl and then beat in the olive oil until the dressing is emulsified and creamy, toss the cooked shallots and broccoli in a serving bowl with the radishes.
Strip the tarragon from the stalks and scatter it on top of the salad followed by the walnut pieces, chives and croutons. Eat warm.
Recipe courtesy of Tenderstem Broccoli