Begin by heating a skillet over medium heat. Add 5 slices of thick-cut bacon and cook for about 15 minutes, turning occasionally, until the bacon is crispy and golden brown. Once done, transfer the bacon to a paper towel-lined plate to absorb excess grease, reserving 1 tablespoon of bacon fat in the skillet for the dressing.

In a large mixing bowl, whisk together the reserved bacon fat, ½ cup of ranch dressing, 3 tablespoons of white wine vinegar, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper.

Next, add 1 pound of fresh broccoli florets, ½ medium finely chopped red onion, and 3 ounces of cubed sharp cheddar cheese to the bowl with the dressing. Gently mix these ingredients together until the broccoli is evenly coated.

Coarsely chop the crispy bacon and add half of it to the salad mixture. Toss everything well to ensure the bacon is distributed evenly throughout the salad.

Transfer the finished salad to a serving dish and sprinkle the remaining bacon on top for added texture and flavor. Serve immediately at room temperature, or refrigerate it for at least 30 minutes.