PARMESAN PEPPERCORN SALAD DRESSING
1 c. sour (clotted) cream
1 c. buttermilk
2/3 c. finely grated Parmesan cheese
1 clove garlic, minced
1/3 c. white wine vinegar
2 T. coarsely ground pepper
Place all of the ingredients except the salt in a food processor and blend until fairly smooth.
Taste, and add salt if desired. Place in a well-sealed container and refrigerate for 1 to 2 hours before using.
(The dressing will keep, covered and refrigerated, for up to a week.)