Chèvre and Green Peppercorn Dressing
If you can't find dried green peppercorns, you can use 2 teaspoons of fresh green peppercorns, but mince them first.
INGREDIENTS | YIELDS 1½ cups
- 1/3 cup red wine vinegar
- 1 teaspoon dried green peppercorns, cracked
- 1 shallot, minced
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- ⅛ teaspoon sea salt
- 1 cup very good, extra-virgin olive oil
- 4 ounces fresh chèvre, crumbled
Place all ingredients except olive oil and chèvre in a blender, and puree until smooth.
With the motor still running, slowly add the olive oil until just blended.
Add the chèvre and blend quickly, leaving some lumps. Use immediately, or cover and refrigerate.