Step 1

Cook the bacon in a large skillet over medium-high heat. When crisp, remove from the pan and set on a paper towel lined plate to absorb excess grease. Pour off all but 1 tablespoon of the rendered bacon grease from the skillet

Step 2

Trim the woody ends from the broccoli stalks and then cut the heads away from the stems. Cut the stems and heads into halves. Don’t separate into florets.

Step 3

Return the skillet to medium-high heat. Place the broccoli in the skillet, cut-sides down. Season generously with salt and pepper. Cook, undisturbed, until browned but still crunchy, about 5 minutes. Flip over and continue to cook for 1 minute. Transfer the broccoli to a cutting board.

Step 4

When cool enough to handle, roughly chop the broccoli and transfer to a large serving bowl.

Step 5

Return skillet to heat and reduce heat to medium. Add the pecans and toast until fragrant, stirring often, about 2-4 minutes. Transfer to the serving bowl with the broccoli.

Step 6

Reduce skillet heat to low. Add the honey, garlic, and chiles and cook over low heat until the honey begins to foam, about 5 minutes (see note). Remove from heat. Whisk in the olive oil and vinegar. Let cool.

Step 7

While the hot honey dressing is cooling, chop the bacon and add to the serving bowl. Mix in the cranberries, cheese, and red onion until evenly distributed. Pour over the cooled hot honey dressing and serve.