Horseradish Vinaigrette

1/4 c. unseasoned rice vinegar

2 T. grated fresh or prepared horseradish

1 small garlic clove

1/2 c. extra-virgin olive oil

1/4 c. heavy cream

kosher salt and freshly ground black pepper

1. Puree 1/4 c. vinegar, 2 T. horseradish, and garlic in a food processor.  
2. With motor running, gradually add oil in a slow, steady stream through the feed tube.
3. Process until well combined, then add heavy cream.
4. Season dressing with salt, pepper and more vinegar and horseradish, if desired.
5. Can be made 3 days ahead.
6. Store chilled in an airtight jar.