COOKING TIME: 5 minutes
½ cup buttermilk
80 g softened goat cheese
2 tablespoons FONTANA Formiello Organic White Wine Vinegar
1 tablespoon COPPOLA Extra Virgin Olive Oil
1 tablespoon horseradish
1 tablespoon dill, chopped
1 tablespoon chives, chopped
• Pulse buttermilk with goat cheese, white wine vinegar, olive oil and horseradish in a blender until the mixture is smooth and creamy. Then stir in the chopped dill and chives.
• Drizzle on a mixed green salad, with candied pecans, sliced grapes and fried shallots.