By Paul Gayler
This unusual vinaigrette can be served with spring vegetable salads and is also delicious with Carpaccio of Beef as an alternative to the dolcelatte mustard dressing.
Put the goat’s cheese in a bowl, pour on the hot water and beat until smooth and creamy. Add the vinegar, cumin, oregano, if using, and egg yolk and whisk together until blended. Gradually whisk in the oil and then season to taste, being careful with the amount of salt you add as some goat’s cheeses have a rather salty flavour.