Preheat your oven to 400°F (200°C) and line a half size rimmed sheet pan with parchment paper. Wash the broccoli, drain, and cut it into small, bite-sized florets. Place the broccoli on the prepared sheet pan.
Drizzle olive oil and season with salt. Mix well and spread it out evenly. Bake for 15 minutes. Take the pan out and flip the broccoli. Return to the oven for another 7 minutes but keep an eye on the broccoli so it doesn’t burn, you want the ends lightly charred.
In a jar, combine extra virgin olive oil, fresh lemon juice, finely diced shallot, ground black pepper, and salt. Shake the jar until the dressing is well combined and creamy. Remove the broccoli from the oven and pour the vinaigrette over it. Toss to combine.