Tangy Broccoli Salad With Buttermilk Dressing

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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 broccoli—cut 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)

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