Grilled Broccoli with Viniagrette

2 small broccoli stalks, trimmed and quartered

4 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

2 tablespoons red-wine vinegar

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh chives

½ teaspoon Dijon mustard

¼ teaspoon ground pepper

Preheat one side of the grill to medium-high; leave the other half unheated.

Toss broccoli in a large bowl with 2 tablespoons oil and 1/4 teaspoon salt. Grill the broccoli, cut-side down, over the heat, turning once halfway through, until lightly charred, 10 to 15 minutes total. Move to the unheated side, close the lid and cook until the stalks are tender, 10 to 15 minutes more.

Meanwhile, whisk vinegar, basil, chives, mustard and pepper with the remaining 2 tablespoons oil and 1/4 teaspoon salt in the bowl.

Toss the broccoli with the vinaigrette to coat.