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

salt (optional)

 

 

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.)