Chef Craig von Foerster, the award-winning Sierra Mar at the Post Ranch Inn in Big Sur, CA - created this dressing for his Sweet Gem Salad, which he shared with us at a Chef Walk he led at our Farm Stand. It's delicious on just about any type of mature salad greens.
|1 cup||White wine vinegar|
|4 cups||plain yogurt|
|2 cups||canola oil|
|8 ounces||feta cheese|
|1/3 bunch||fresh basil|
|1 tablespoon||Freshly ground black pepper|
Place the vinegar, water, yogurt, and garlic in a blender and purée until smooth. With the blender running on high, add the oil in a slow, steady stream. After the oil is incorporated, add the feta, basil, and pepper; blend until smooth.
The dressing can be refrigerated, covered, for up to 5 days.