Add 1 finely grated garlic clove, 1 teaspoon each chopped fresh dill, parsley and chives, 1 teaspoon dried onion powder and 1/2 teaspoon dried garlic powder. Whisk to incorporate.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and add 1 teaspoon honey if you prefer a slightly sweeter dressing. Adjust salt/pepper to taste.

Cover and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. If dressing thickens too much, whisk in up to 2 tablespoons extra buttermilk or cold water to reach desired consistency.

Salad

Prepare greens: gently rinse 6 cups mixed salad greens in cold water, spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large salad bowl.

Prepare tomatoes: halve 1 cup baby heirloom tomatoes and add to the bowl with greens.

Prepare radish: thinly slice 1 cup watermelon radish (use a mandoline or sharp knife for even slices). If slices are large, quarter them. Scatter over the greens.

Add cheese: crumble 3 oz feta or goat cheese evenly over the salad.

Add crunch and herb: sprinkle 2 tablespoons toasted sunflower seeds and 1 tablespoon chopped fresh chives over the top.

Dress and toss: just before serving, drizzle 3/4 to 1 cup house ranch dressing over the salad (start with 3/4 cup and add more to taste). Gently toss with salad tongs until evenly coated.

Plate and serve: divide salad among 4 plates or bowls, garnish with an extra pinch of chopped chives and a few whole heirloom tomato halves. Serve immediately.