In a small bowl, crumble
3 to 4 oz feta or chevre and mash it with a fork until smooth. Add
1/3 cup half and half, 1 tablespoon at a time, mixing thoroughly with the cheese then add ¼ teaspoon salt
½ teaspoon dried thyme
freshly ground pepper,
1 teaspoon finely grated lemon zest. Cover and refrigerate for up to 30 min. Stir before
serving and thin with more half-and-half if needed.
Vary this recipe by using different fresh or dried herbs (1 Tablespoon fresh, rather than ½ dried.) Options include: basil, dill, tarragon, marjoram, garlic, a little fresh onion. Lemon juice instead of zest, a slightly smaller amount of goats milk instead of half and half,
Also try this dressing over a salad of tender, boiled new potatoes and steamed green beans.