Goat Cheese & Tomato Dressing

Submitted by Outta Here

"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."

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 2 cups
• Serves: 6

ingredients

• 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

directions

1. Put the cheese, vinegar, basil and garlic in a blender and pulse to combine.
2. Add the tomato; puree.
3. With the blender running gradually add the oil through lid until the mixture is smooth.
4. Season with the salt and pepper.
5. Store in airtight jar in reridgerator for up to 2 weeks; shake well before using.

Reviews

[Denise!]

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!

 

[CJAY8248]

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.

 

[Sharon123]

A very pretty and good salad dressing! I served over spinach greens. Thanks! Made for Herb of the Month in the French forum.

 

[French Tart]

Totally delectable, butthen what's not to like? Chevre with tomatoes and tarragon vinegar, great combo! I used a Coeur de Boeuf (beefsteak) tomato to puree with the chevre and oil/vinegar and it was so juicy that I had to add a little more chevre, making my sauce pale pink, but DELICIOUS! I served it with fresh lettuce leaves and more tomatoes for a salad accompaniment for lunch - Malcolm said what a great dressing it was and that it would go great with crudites too. Made for guessing June's herb in the French Herb of the Month club and a keeper thanks Mike! FT:-) PS: I used my own homemade tarrahon vinegar.

 

[Spuffed]

This was pretty good but I think I enjoy the goat cheese on it's own as opposed to being part of the dressing. Thanks for posting!