Mixed Green Salad with Creamy Garlic Dressing

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Recipe by Stephen Pavy

Serves: 12

8 qts.	Mixed salad greens (visit your local farmer’s 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.