Prep 10 mins
Cook 0 mins
This delicious and different salad dressing is borrowed from Ellen Ogden's book "From the Cook's Garden." It is great on spinach or dark greens, and also makes a cool sandwich spread. This is an "adopted" recipe.
- 2 ounces goat cheese (without rind)
- 2 tablespoons tarragon vinegar
- 1 tablespoon fresh basil, finely chopped
- 1 garlic clove, peeled and crushed
- 1 cup fresh tomato, coarsely chopped
- 1⁄2 cup extra virgin olive oil
- salt & fresh ground pepper, to taste
- Put the cheese, vinegar, basil and garlic in a blender and pulse to combine.
- Add the tomato; puree.
- With the blender running gradually add the oil through lid until the mixture is smooth.
- Season with the salt and pepper.
- Store in airtight jar in reridgerator for up to 2 weeks; shake well before using.
I have been looking for a tomato based dressing that wasn't sweet, and this was fantastic! I really enjoyed the flavor of the Tarragon vinegar. I served this on spinach salad and I did make some changes. I used Tomato and Basil feta cheese and added some crumbled feta to the dressing after it was finished. I did say a small prayer while the top of the blender was off, but there were no catastrophes ;] This was really outstanding, the whole family loved it! Thanks for posting, moxie!
I made this using Brie in place of the goat cheese. I really enjoyed this flavorful dressing. I used it on a simple tossed salad of mixed baby greens and it worked great! Thanks for sharing. Made for Football Pool 2011.
A very pretty and good salad dressing! I served over spinach greens. Thanks! Made for Herb of the Month in the French forum.