Autumn Greens with Buttermilk Dressing {Crème de la Crème Menu}

While my uncle, my mom's brother, declared that it was the first time he'd ever had brie, I shared that it was the first time I've ever made a buttermilk dressing. It was easy and the salad was delicious.

1-2 handfuls of greens per person

fresh radishes, halved

fresh fennel, thinly sliced

1½ t ground mustard

3 T seasoned rice wine vinegar

5 T extra virgin olive oil

8 T buttermilk

1 T fresh carrot top greens, washed, dried, and finely chopped

freshly ground salt and freshly ground pepper, to taste

Place all of the dressing ingredients in a mason jar with a lid. Shake to emulsify. Toss to coat. Serve chilled.

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