Grape, Fennel, Garbanzo, and Buckwheat Salad - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) freshly squeezed lemon juice
• 2 Tbsp (30 mL) finely chopped shallots
• 1 1/2 Tbsp (22 mL) thyme leaves
• 1/2 tsp (2 mL) honey
• 1 tsp (5 mL) whole grain mustard
• 1/4 tsp (1 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/4 cup (60 mL) raw buckwheat groats
• 1 tsp (5 mL) extra-virgin olive oil
• 1 tsp (5 mL) honey
• 1/4 tsp (1 mL) ground nutmeg
• 1/4 tsp (1 mL) ground cinnamon
• 10 ounces (280 g) fennel bulb, fronds and stalks removed
• 1 cup (250 mL) red seedless grapes
• 8 to 10 cherry tomatoes, quartered
• 1/2 cup (125 mL) garbanzo beans, cooked or canned, drained, and rinsed
• 4 cups (1 L) mixed greens