Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette

Place a rimmed baking sheet on middle oven rack. Preheat oven to 450°F. (Do not remove baking sheet while oven heats.)

Toss together broccoli, 2 tablespoons oil, 1 teaspoon salt, and pimentón in a large bowl until combined. Carefully remove hot baking sheet from preheated oven; spread broccoli in an even layer on baking sheet. Roast in preheated oven until broccoli is crisp-tender and browned on edges, 15 to 18 minutes, stirring once halfway through cook time. Remove from oven; return broccoli to large bowl.

While broccoli roasts, whisk together pickled peppers, pickled pepper brine, shallot, mustard, garlic, and remaining 1/2 teaspoon salt in a small bowl until combined. Gradually add remaining 2 tablespoons oil to mixture, whisking constantly until combined. Set aside at room temperature until ready to use. 

Add vinaigrette to broccoli in bowl; toss to combine. Arrange on a serving platter, and garnish with cheese.