Measure all ingredients together in a blender or bowl of a food processor. Process until smooth.
1 cup radish greens, 1 clove garlic, 3/4 cup sour cream, 1/8 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
Serve with salad or as a veggie dip.
Notes
You can use store-bought sour cream or try making your own. If you like more tang to your salad dressing, you can substitute plain yogurt for up to half of the sour cream. You can also serve this as a dip for a vegetable platter.
Store leftover dressing the an airtight container in the refrigerator for up to a week.