For Miso Sesame Dressing:
For Crispy Shallots:
Preheat oven to 425°F. In a mixing bowl, toss BROCCOLINI® baby broccoli with olive oil, salt and pepper. Spread on a baking sheet in a single layer, and roast for 10 minutes. Add garlic, toss and roast for another 10 minutes until the BROCCOLINI® baby broccoli has caramelized a bit. Remove from the oven and allow to cool for several minutes.
For each bowl, add ½ cup freekeh, 6-7 stalks of the roasted BROCCOLINI® baby broccoli, ½ cup cabbage, and 2 halves hardboiled egg. Drizzle the dressing over the top and garnish with the crispy shallots and toasted sesame seeds.
In a small bowl, combine the miso and hot water and stir until the paste is dissolved. Add the rest of the ingredients and whisk well to combine.
Place oil and shallots together in a small saucepan. Place the pan over medium heat and cook gently, stirring occasionally, about 20 minutes until the shallots gradually turn golden brown.
Drain shallots well and blot them dry on paper towels; they will become crisp as they cool. Sprinkle lightly with salt.