Parmesan Peppercord Dressing

For reasons that truly escape me, I have done almost no cooking out of the Food 52 cookbook this month, Simply Julia this month beyond several dressings that have all been easy to make and two out of three have been winneers. This one I could see having in the fridge often, especially over the summer when there is an endless array of vegetables to have in a myriad of ways, so as to mix it up in a delicious way. I served it with a spinach and romaine salad, but I could see it over spiralized zucchini or a tomato salad, or even just cucumbers. Ingredients 1/2 cup whole milk yogurt 1/2 cup real mayo 1-2 tablespoons freshly cracked peppercorns, depending on how spicy you like it 1/2 cup freshly grated Parmesan cheese 2 tablespoons white wine vinegar 2 cloves garlic, minced 1/2 teaspoon Kosher salt Thin with buttermilk, start with 2 Tbs. Instructions Roughly crack the peppercorns by placing in a heavy duty zip tight back, sealing, then hitting with a rolling pin or meat mallet to break them up into coarse pieces. Or grind them, as you like it. Combine all of the ingredients in a medium bowl and whisk together well. Chill in the fridge for at least 30 minutes for the flavors to combine.