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Goat cheese has become a popular topping for tossed salads on restaurant menus. Try it at home in a creamy dressing with the added bite from crushed peppercorns.
1 log (6 ounces) goat cheese (chévre), crumbled
1/2 cup goat’s milk
1/2 cup sour cream
1/2 teaspoon McCormick Gourmet™ Peppercorn Mélange , finely crushed
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Onion Powder, California
Reserve 1/4 cup of the crumbled goat cheese for sprinkling. Mix remaining goat cheese, goat’s milk, sour cream, peppercorns, sea salt and onion powder in medium bowl with wire whisk until well blended and smooth. Cover. Refrigerate until ready to serve.
Sprinkle dressing with reserved crumbled goat cheese. Serve over salad greens.
• To crush peppercorns, place peppercorns in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until finely crushed.
(Amount per serving)