This recipe of the week comes from Bonnie. The rich tartness of goat cheese is nicely balanced by the acidity of greek yogurt and buttermilk, and the sweetness of honey. This creamy dressing pairs nicely with lightly dressed citrus greens, warm roasted root vegetables and candied pecans, but would also go wonderfully with an early summer strawberry salad.

Creamy Goat Cheese Dressing

2 oz goat cheese

1 tbsp buttermilk

1 tbsp greek yogurt

1/2 tsp dijon mustard

1 tsp honey

1 tsp chopped fresh herbs

1 tsp lemon juice

1 tbsp olive oil

salt to taste

In a medium bowl or food processor, whisk together the goat cheese, buttermilk and yogurt. Add the honey, dijon, herbs and lemon juice and whisk to combine. Season to taste and finish by whisking in the olive oil until desired consistency is reached.

The Goat cheese pairs perfectly with our wine of the week: Sandhill Sauvignon Blanc from the Okanagan Valley. Use the dressing on carrots, parsnips and sunchokes and asparagus for an ideal match!