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1
Make the sauce: In a 1-quart saucepan over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a dish lined with paper towels, leaving the fat in the pan.
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2
Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes (if you want to reduce the fat, use a nonstick pan and discard all but a tiny bit of the bacon grease).
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3
Add 1 tablespoons of balsamic vinegar and scrape with a spoon to dissolve brown bits stuck to the pan.
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4
Off the heat, stir in the remaining vinegar, the lemon juice and mustard.
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5
Gradually whisk in the oil (don't worry if the sauce doesn't emulsify).
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6
Season with salt and pepper to taste.
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7
Cook the broccoli: Bring an inch or so of water to a boil in a pot fitted with a steamer insert. Put the broccoli in the steamer; sprinkle with salt, cover tightly and steam until just tender, 3 to 4 minutes.
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8
The broccoli should be neither crisp nor soft, but exactly in between. To check, bite into a piece you quickly run under cold water, being careful not to burn your tongue. Transfer to a serving bowl.
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9
Briefly reheat the sauce if necessary. Drizzle over the steamed broccoli, sprinkle with the bacon bits and serve.
