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Fromage de Chèvre en Vinaigrette
Goats’ Cheese with Vinaigrette
- Difficulty
Easy
Published 1987
This highly seasoned cheese spread is at its best spooned on to halved jacket potatoes and eaten in front of the fire.
Ingredients
100 g 3½ oz 2–3 tablespoons
Method
Mash the cheese in a bowl. Gradually beat in the other ingredients. Taste and adjust the seasoning if necessary. Spoon into a dish.
Serve the seasoned cheese with jacket or boiled potatoes or on toast. It also goes well with parsnips.
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