• Press garlic clove and mash together with salt. Add olive oil and mustard, then pour in buttermilk while wisking. Add herbs de Provence and a dash of fresh pepper. Set dressing aside to blend for 30 minutes.
• Steam broccoli and cauliflower until crisp-tender, about 5 minutes. Remove from heat and spray with cool water to stop cooking. Drain and pat dry.
• Fry bacon until crisp. Drain. Toss together with other ingredients and top with cheese and olives.
1 large garlic clove
Pinch of Kosher salt
2 tsp. olive oil
2 tsp. Dijon mustard
½ cup buttermilk
¾ tsp. herbes de Provence
Freshly ground pepper
½ lb broccoli
½ lb cauliflower
Oil cured Greek olives
4 oz. thick-slice bacon, chopped into small pieces
1 medium sweet onion - halved and thinly sliced
½ cup crumbled Roquefort or Blue Cheese