Buttermilk Chive Dressing
Makes about 2 cups

Always in our fridge, this quick, easy & versatile dressing is light & creamy dressing, but without any preservatives, thickeners, gums, or things you don't necessary need or want when dressing fresh, local produce.   

Be sure to source out high-fat, good quality buttermilk.   Harmony Organic brand is our go-to, but if you can't find a higher fat buttermilk, here's a couple of options:  replace 1/2 cup of the buttermilk with sour cream, OR increase the amount of mayonnaise to 4 tablespoons.   

Fresh garden chives were an easy grab for this, but dill, parsley or even a bit of spring onion would work well.   The key is fresh lemon juice and a really good amount of sea salt & freshly ground black pepper.   

This dressing is ideal on buttery lettuces or spinach, but add in some blue cheese or cheddar cheese and dress that broccoli-bacon salad, or a wedge salad with steak!   

1 clove of garlic, cut in half for easy blending
Juice of 1 lemon 
1 tsp. good quality sea salt
5-6 turns of freshly ground black pepper 
1 tsp. Dijon mustard 
2 tbsp. mayonnaise 
a good handful of snipped chives 
1 1/2 cups Buttermilk 

1. Place garlic, lemon, salt, pepper, Dijon, mayonnaise and chives in your blender.   Blend until smooth, 30-45 seconds.  Add just a little of the buttermilk if you need to accomplish this. 
2. Just stir in buttermilk (or blend for 2 seconds).  
3. Pour into a jar and enjoy! 
4. Will keep for a week or more in the refrigerator.