Creamy Blue Cheese Dressing
Adapted from Everyday Greens
Makes about 3/4 cup

1/4 cup buttermilk
2 tbsp. heavy cream
1 ounce tangy blue cheese, crumbled
1 tbsp. Champagne vinegar
1 tbsp. olive oil
Salt and pepper
1 tbsp. chopped flat-leaf parsley

Puree the buttermilk, cream, the cheese, vinegar, oil, 1/4 tsp. salt, and a pinch of pepper in a blender until smooth, about 1 minute.  Transfer to a small bowl and stir in the parsley.