BUTTERMILK-GOAT CHEESE VINAIGRETTE

INGREDIENTS: 

½ cup buttermilk  

80 g softened goat cheese  

2 tablespoons Fontana FORMIELLO Organic White Wine Vinegar  

1 tablespoon Coppola Colline Salernitane DOP Extra Virgin Olive Oil  

1 tablespoon horseradish   

1 tablespoon chopped dill  

1 tablespoon chopped chives 

METHOD: 

• Pulse buttermilk with goat cheese, white wine vinegar, olive oil and horseradish in a blender until the mixture is smooth and creamy. Then stir in the chopped dill and chives.   

• Drizzle on a mixed green salad, with candied pecans, sliced grapes and fried shallots.