Buttermilk Farro Salad Recipe

INGREDIENTS

• 2 medium cloves garlic, minced
• 1 teaspoon fine grain sea salt
• 1 cup / 240 ml buttermilk
• 1/4 cup / 60 ml good-quality white wine vinegar
• 1/4 cup / 60 ml extra virgin olive oil
• 1/4 cup chopped dill
• 1/2 cup chopped chives
• 1 tablespoon chopped thyme
• 7 small radishes, sliced paper thin
• 3 small zucchini, sliced paper thin
• 1 medium head of fennel, trimmed and sliced paper thin
• 4 cups cooked farro, cooled to room temp
• chopped chives for garnish