Recipe by: Caprial Pence, Caprial's Bistro, Portland, Oregon

Makes about 1 1/3 cups dressing

1/4 cup white wine vinegar
2 medium-size garlic cloves, chopped
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil
1/3 cup Nancy's Organic Sour Cream
2 teaspoons chopped fresh basil
1 tablespoon chopped fresh chives
Salt and black pepper

Place the vinegar, garlic, and mustard in a bowl and whisk until smooth. While whisking, slowly add the olive oil and mix until smooth. Add the sour cream and mix well. Add the basil and chives and mix well. Season with salt and black pepper and keep refrigerated until ready to serve.