Arrange broccoli florets in a steamer basket over a small amount of water. Steam florets until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
In a serving bowl, whisk together the rice vinegar with the miso paste, sugar, lemon juice, soy sauce, garlic and shallot until well combined. Then whisk in both oils and season with salt and pepper. Add the broccoli, toss to coat. Let stand for 5-10 minutes so the broccoli can absorb the flavours. Toss a couple times while standing. Then sprinkle with the toasted almonds and serve. Enjoy!