Grilled Broccoli and Bacon Salad

INGREDIENTS:

• 4 heads Broccoli
• 2 tablespoons Olive Oil 
• 3 tablespoon Ben's Heffer Dust
• 1 pound Bacon
• 1 Red Onion, julienne 
• 1 pound Cheddar Cheese, shredded
• 1/2 cup Cranberries
• 1 cup Greek Yogurt
• 1 Lemon, juiced
• 3 tablespoons Sugar
• 1 tablespoon Chef Greg's 4 Letter Rub

ADDITIONAL ITEMS:

• Sear Kit
• Mesh Cooking Mat
• Knife 
• Cutting Board
• Large Spoon
• Large Mixing Bowl

INSTRUCTIONS:

1. Preheat recteq to 350°F with sear kit flat side down.
2. Lay the bacon flat on the mesh cooking mat, season with Ben's Heffer Dust, and grill for 15-20 minutes until nice and crispy. Remove and let cool. 
3. Turn the recteq up to 375°F.
4. On the cutting board; slice broccoli heads in half from stem to crown (top). Season with olive oil and 2 tablespoons of Ben's Heffer Dust.
5. Place cut side down on sear kit. Grill for 12-15 minutes, then flip and cook for another 8-10 minutes. Remove and let cool. 
6. In a large mixing bowl; add cheddar cheese, cranberries, red onion, two tablespoons of white sugar, and juice from lemon.
7. Once broccoli and bacon have cooled, cut the crowns (tops) off the broccoli, chop bacon, add to the mixing bowl. Mix well. 
8. Add the Greek Yogurt, Chef Greg's 4 Letter Rub, and remaining Ben's Heffer Dust. Mix until well incorporated.
9. Set salad in refrigerator for at least 20-30 minutes before serving.