Ingredients
1½ ounces shallots1 tablespoon plus 1 teaspoon drained green peppercorns, rinsed and drained again1½tablespoons fresh lemon juice1½ tablespoons white wine vinegar1½ tablespoons water⅓ cup lowfat sour cream6 ounces chevre⅓ cup extra virgin olive oil
Preparation
Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds. Remove and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water, until smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the work bowl, add the salt. With the machine running, add the olive oil through the hole in the small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes before using, to allow the flavors to blend. The dressing will keep for a week in the refrigerator.
