Ingredients
| 50g soft fresh goat’s or sheep’s cheese | |
| juice of ½ lemon | |
| 2 tablespoons extra virgin olive oil | |
| ½ teaspoon dried dill tips | |
| 1–2 tablespoons fresh soft herbs such a dill, tarragon, chervil or chives |
Soft goat’s and sheep’s cheeses are readily available and for this you will want something very creamy. I used dried dill here for both the dressing and the salad as it can be tricky to source fresh dill. Try this with Slow-cooked broad beans with dill and goat’s cheese
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Instructions
| 1. | Blitz the ingredients in a small food processor, loosening with 1–2 tablespoons water if required and adjust seasonings to taste. |
| 2. | Use this within a day or so, especially if you have added the fresh herbs to the dressing. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles