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1
Make the dressing In a small saucepan, warm the heavy cream until hot.
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2
Whisk in the crushed red pepper, sugar and one-third of the blue cheese until melted.
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3
Let cool completely, then whisk in the sour cream and the remaining cheese.
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4
Season the dressing with salt.
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5
Prepare the broccoli In a large saucepan of salted boiling water, blanch the broccoli until crisp-tender, about 2 minutes.
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6
Drain well and spread on a large baking sheet to cool.
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7
In a blender, combine the vinegar, harissa, lemon zest and juice, soy sauce, mustard and Sriracha and puree.
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8
With the blender on, gradually add the olive oil until incorporated.
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9
Transfer the vinaigrette to a medium bowl and stir in the shallots.
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10
Season with salt and pepper.
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11
In a medium skillet, melt the butter.
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12
Add the cereal and 11/2 teaspoons of the harissa vinaigrette and cook over moderately high heat, stirring, until lightly browned, about 3 minutes.
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13
Season with salt and transfer to a paper towellined plate to drain.
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14
Light a grill or preheat a grill pan.
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15
In a large bowl, toss the broccoli with half of the remaining vinaigrette and season with salt.
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16
Grill the broccoli over moderately high heat, turning occasionally, until lightly charred all over, about 5 minutes.
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17
Transfer to a plate.
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18
Spread the blue cheese dressing on a platter and scatter the broccoli on top.
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19
Garnish with the spiced crispies and serve, passing the remaining harissa vinaigrette at the table.
