Receta Provencal Goat Cheese Salad Dressing...
While I've been away the boy and the mister have been very busy...the boy purchased a new TV for his lair, the 55-inch TV he purchased last year was apparently not adequate so he decided to go bigger...and the mister, being the parent-on-duty, did nothing to try to stop him...like talking to the boy about leaving his money in the bank for a rainy day...of course every day in Seattle is a rainy day so that argument has never carried any weight! But guess who benefits from the boy getting a new, larger TV? The mister! The boy sold his old TV to the mister so now those two are both as happy as can be - bonding over big screens and Big Macs while I'm out of town...somebody's head is goin' to roll!
I realize this salad doesn't look like much - but this is what we ate almost every day in France...a fresh green salad with fresh herbs (dill and fennel were always chopped up and added to the greens - such a nice and refreshing touch), red seedless grapes and green onion. (In Provence grapes were in every salad - large red grapes - and it didn't seem to matter what kind of salad we ate either!) So really, this salad is nothing to write home about until the dressing is added - and the dressing is worth writing volumes about, but I'm only going to write this...it's the best tasting and creamiest dressing I've had in eons. Eons!
Provencal Goat Cheese Salad Dressing - Pots and Pins
1 cup extra-virgin olive oil
1/4 cup white balsamic vinegar (a little hard to find so if you can't find it you can use the dark balsamic vinegar - also, if you want more of a tang, add more balsamic vinegar)
- 1 container (6 oz.) Goat Cheese Crumbles** or a wedge of goat cheese, crumbled
- 1 teaspoon Herbs De Provence
**I was able to find Goat Cheese crumbles with Herbs De Provence already in it; our local Safeway carries it, so I didn't add the any more Herbs De Provence.
In a food processor or blender, combine the balsamic vinegar, goat cheese crumbles and Herbs de Provence (or the crumbles with the Herbs De Provence already in them) and with the food processor/blender running, slowly pour in the olive oil. Blend until smooth and emulsified. Makes 1 cup of dressing, will keep for several days.