Charred Broccoli and Steak Salad

2 tablespoons honey 1 tablespoon Dijon mustard 2 garlic cloves, finely minced or pressed

extra virgin olive oil

Instructions: Quarter the head of broccoli through the stem so most of the florets remain intact. In a large bowl, toss the broccoli quarters with the olive oil, salt and pepper to coat. Place the broccoli on a hot grill and cook until lightly charred on all sides, turning as needed, about 10-12 minutes. Remove

the broccoli from the grill and place it on a cutting board to cool.

Season the steak with salt and pepper, and place it on the grill. Cook until the desired level of doneness is achieved — medium-rare is an internal temperature of 145 degrees, or about 5 minutes per side, depending on the thickness of the steak. Remove the steak from the grill and place it on a cutting board to rest.

Chop the broccoli into bite-size pieces and place in a bowl. Toss the broccoli with the shallot, bacon and