Mixed Green Salad with Creamy Garlic Dressing Recipe by Stephen Pavy Serves: 12 Serve with Freestone Vineyards "Fogdog" Chardonnay 8 qts. Mixed salad greens (visit your local farmer 9s market for the freshest seasonal greens) ½ cup Extra virgin olive oil ¼ cup Sour cream 2 Tbsp. White wine vinegar 2 Tbsp.
Freshly squeezed lemon juice 4 tsp. Dijon style prepared mustard 2 Small garlic cloves, minced ½ tsp. Salt ¼ tsp.
Freshly ground black pepper Place all ingredients in a hand blender and blend until emulsified (alternately, you can mash the garlic and salt together in a mortar and pestle until garlic is pasty, then whisk in other ingredients). To keep greens fresh, toss only ½ of the greens with ½ cup of the dressing just when first guests arrive. As salad bowl empties, add some or all of remaining greens and toss with ¼ cup dressing for each two quarts of greens.
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