Goat’s Cheese & Cumin Vinaigrette

Name: Goat’s Cheese & Cumin Vinaigrette
Yield: Makes about 300 ml (½ pint, 1¼ cups)
Ingredients: ½ tablespoon ground cumin; Salt & freshly ground black pepper; 2 tablespoons red wine vinegar; 100 g (4 oz, ½ cup) soft mild goat’s cheese such as Golden Cross; 100 ml (3½ fl oz, scant ½ cup) vegetable oil or groundnut oil; 1 tablespoon chopped fresh oregano (optional); 1 egg yolk; 2 tablespoons hot water

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

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.

Ingredients

100 g (4 oz, ½ cup) soft mild goat’s cheese such as Golden Cross</

Condiment
Spring
Vegetarian
Gluten-free

Method

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.