This is my current favorite dressing. Use scallions (just the green part) if you don’t have chives–make sure they’re finely minced. To avoid curdling, use at least light cream–the higher the fat content of the cream, the more it will resist curdling.

2 T lemon juice
1/2 t fine sea salt
1 c light cream (half and half)
1/3 c finely minced chives

1. In a small jar, combine the lemon juice and the salt. Cover and shake to dissolve the salt.

2. Add the cream and chives. Shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend before using.