Cut the broccoli florets into small florets. With the stalk, trim and slice in half length-ways and finely slice.
Blanch the broccoli florets really quickly in boiling salted water for 60 seconds.
Drain in colander, then spread it on a clean tea towel to steam dry. (This is important because it will help the dressing cling to the broccoli). Once dry transfer to a serving dish.
Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spread most over the broccoli. Any left over fat can be used in the salad dressing. Pour it into a mixing bowl with the garlic,Dijon mustard, olive oil, white wine vinegar, salt and pepper. Whisk together.
Add the sliced tomatoes and chopped chives to the broccoli and bacon bits. Dress it really well and check the seasoning. If it needs pimping up , add a splash more vinegar.