-Bring 3 quarts of water to boil in a large pot.
-Cut 1 bunch rapini in to 1 inch pieces then stir into the boiling water along with 2 tsp salt.
-Cook until wilted and tender, 2-3 minutes then drain and submerge the rapini in cold water to stop the cooking process.
-Drain again and squeeze well to dry.
-Whisk together 2 TBS Balsamic vinegar, 1 TBS maple syrup, 1 clove finely chopped garlic, ¼ tsp dry mustard and 6 TBS extra virgin olive oil together in a medium sized bowl.
-Season to taste with salt and pepper, then add the blanched rapini and toss to combine.
-Serve at room temperature.