8 cups Broccoli Florets, (2-inch pieces)
⅓ cup Extra-Virgin Olive Oil
2 tablespoons Sherry Vinegar
2 teaspoons chopped Fresh Thyme
1 teaspoon Honey
1 teaspoon Dijon Mustard
¾ teaspoon Kosher Salt
½ cup thinly sliced Red Onion
½ cup shaved Parmesan Cheese
¼ cup chopped toasted Pecans
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.
Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.
Add Parmesan and pecans to the salad, toss gently and serve.