Seasoned Farro with Burrata, Nori, Marinated Cucumbers and California Avocado - California Avocados

Ingredients

• 7 Tbsp. extra virgin olive oil, divided
• 1 small fennel bulb, finely chopped
• 1 small onion, finely chopped
• 5 cloves garlic, minced
• 1/2 tsp. kosher salt
• 4 cups vegetable stock (low-sodium preferred)
• 2 cups farro
• 6 Persian cucumbers
• 1/2 head radicchio, quartered
• 3 Belgian endives, cut in half lengthwise and cut into ¼-inch slices
• 1/2 cup rice vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. sesame oil
• 2 Tbsp. mirin
• 1 tsp. grated ginger
• 12 oz. burrata cheese
• 2 ripe, fresh California avocados, peeled, seeded and cut into thin slices
• 1 sheet toasted nori, cut into thin strips
• 1 scallion, cut into thin slices on the bias
• As needed Sea salt, to taste