Trim ends of broccoli stalks, removing the dull woody section at the end. Separate the broccoli crown from the stems, then peel the stems and halve them lengthwise.

Cut the broccoli heads in half through the top of the crown, creating two lobes. You should have 8 pieces total (4 stalk halves, 4 crown halves). Place in a large bowl and season well with salt and pepper.

Place a large cast-iron skillet over medium-high heat, then add 2 teaspoons oil to the pan and swirl to coat. Place the seasoned broccoli pieces cut side down in the skillet and cook, without disturbing, until the bottoms are well-browned but the broccoli is still crunchy, about 4-5 minutes [a cake tester or toothpick should meet firm resistance when inserted into the thickest part of a stalk]. Gently turn the heads over to lightly brown the rounded sides for 1 minutes, then transfer to a cutting board.

Let the broccoli cool until you can safely handle it, then cut the heads and stems into ¼ inch pieces and move to a medium serving bowl. Add the cider vinegar, chopped dates, shaved cheddar, and chopped almonds. Pour in the honey and the remaining 3 teaspoons extra-virgin olive oil, then toss to coat. Taste and season with additional salt and pepper as desired.

The final salad should be a well-seasoned mix of chewy, sweet, bitter, and sour. If it’s not, tweak the seasonings until it suits your palate.