Preheat your oven to 500 degrees. Line a sheet pan with foil.

In a large bowl whisk the lemon juice, honey, walnut oil, and a pinch of salt.

Thinly slice three broccoli stalks and roughly chop the heads. Toss in the bowl with dressing and spread out on sheet pan. Roast for 6 minutes then remove to pour off any excess liquid on the sheet pan to the bowl. Mix broccoli on sheet pan and broil for another 5-7 minutes or until tips are brown and stalks are still bright green.

While the broccoli is broiling, toast a half cup of walnuts in a small pan over medium high heat, tossing often – about 5 minutes.

Peel and divide an orange and cut in to bite size pieces.

Transfer charred broccoli to the bowl with reserved dressing and toss with pickled red onions, toasted walnuts and orange pieces.

Serve with grated parmesan reggiano.