7 Tbsp. extra virgin olive oil, divided

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1 small fennel bulb, finely chopped

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1 small onion, finely chopped

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5 cloves garlic, minced

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1/2 tsp. kosher salt

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4 cups vegetable stock (low-sodium preferred)

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2 cups farro

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6 Persian cucumbers

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1/2 head radicchio, quartered

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3 Belgian endives, cut in half lengthwise and cut into ¼-inch slices

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1/2 cup rice vinegar

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2 Tbsp. soy sauce

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2 Tbsp. sesame oil

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2 Tbsp. mirin

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1 tsp. grated ginger

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12 oz. burrata cheese

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2 ripe, fresh California avocados, peeled, seeded and cut into thin slices

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1 sheet toasted nori, cut into thin strips

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1 scallion, cut into thin slices on the bias

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As needed Sea salt, to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.