Tangy Broccoli Salad with Buttermilk Dressing

• 1 small garlic clove, smashed
• Kosher salt
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1/2 cup buttermilk
• 3/4 teaspoon herbes de Provence
• Freshly ground pepper
• 1 pound broccolicut into 1-inch florets, stems peeled and thinly sliced
• 4 ounces thickly sliced bacon, cut crosswise into 1/4-inch strips
• 1 medium sweet onion, such as Vidalia, halved lengthwise and thinly sliced crosswise
• 1/2 cup crumbled Roquefort cheese (about 2 ounces)

1. In a small bowl, mash the garlic with a large pinch of salt.
2. Whisk in the olive oil and mustard, then whisk in the buttermilk in a thin stream.
3. Add the herbes de Provence and a pinch of pepper and let the dressing stand for 30 minutes.
4. Meanwhile, steam the broccoli florets until crisp-tender, about 5 minutes.
5. Plunge the florets into a bowl of ice water.
6. Drain well and pat dry.
7. In a medium skillet, cook the bacon over moderately high heat until browned, about 5 minutes; drain.
8. In a large bowl, toss the broccoli florets and stems with the sliced onion and the dressing.
9. Sprinkle with the Roquefort and bacon and serve.

garlic, kosher salt, extravirgin olive oil, mustard, buttermilk, herbes, freshly ground pepper, bacon, sweet onion, cheese

Taken from www.foodandwine.com/recipes/tangy-broccoli-salad-with-buttermilk-dressing (may not work)