1 lg. clove garlic, crushed
2 tsp. chopped chives or green onion tops
1 tsp. salt
3/4 tsp. dill weed
1/2 tsp. each dry mustard and paprika
1/4 tsp. each tarragon, chervil and freshly ground pepper
1 tbsp. mild vinegar
1/3 c. oil
1 c. plain yogurt
1/2 c. buttermilk
Assorted greens

Place garlic, chives, seasonings, vinegar and 1 tablespoon oil in blender or processor. Cover and blend, add remainder oil in slow stream, then blend in yogurt and buttermilk thoroughly. Store in tightly covered container in refrigerator. Will keep about 1 week. Makes about 2 cups. Pour over salad of assorted greens (and fresh vegetables if desired).