Smoked Peppercorn & Creamy Chevre Dressing

Creamy and tangy, perfect for crisp romaine




1 small-medium


1 ½ tbsp.

Smoked Peppercorns

2 tbsp.

Liquid Gold Pepper & Honey Balsamic

1 ½ tbsp.


1/3 cup

Sour Cream

6 ounces

Fresh Chevre (goat cheese)

1/3 cup

Liquid Gold Mild Extra Virgin Olive Oil


For a smooth dressing add shallots to a food processor and chop. Add the smoked peppercorns and chop for 10 seconds. Remove and reserve. Add the chevre, sour cream, Balsamic and water and blend until smooth. Return the shallot and peppercorns to the same mixture. With the machine running, add the EVOO through hole until completely emulsified.  Let sit for 30 minutes for the flavors to blend. Will keep in the refrigerator for a week.


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