1 tsp Anchovy Paste1 clove Garlic, minced
¾ cup Mayonnaise
¾ cup Sour Cream
½ cup Chopped Parsley
1 tbsp Wakame Flakes
¼ cup chopped Tarragon
3 tbsp chopped Chives
2 tbsp Lemon Juice
Salt & Pepper to taste
Put all ingredients in a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.
In a medium bowl, whisk together the olive oil, balsamic vinegar, mustard, sugar, salt and wakame flakes and dulse.
Combine the spinach, blueberries, cheese and sunflower seeds in a large bowl and toss well with the dressing.
Serve as a dip or toss with salad greens for a dressing. The dressing should last a week in the refrigerator.
