Just made this for lunch and it was outstanding. And sooo easy. A great way to use some of the homemade cream cheese if you’ve recently made that to get whey for your cultured veggies. This recipe made enough for a large side salad for two of us for lunch. Increase quantities as needed.

Ingredients:

• 2 tbsp extra virgin olive oil
• juice of 1/2 lemon
• 1/2 tsp dijon mustard
• 1 tbsp soft cheese (I used the homemade cream cheese I mentioned above and it was delicious, but you can also use any kind of soft cheese like chevre, ricotta, rondele, store-bought cream cheese, etc)
• fresh ground salt and pepper

Put all the ingredients in a small jar and shake vigorously to mix. You might need to use a fork to break up some of the cheese bits. I left it a little chunky, because it added some texture to the salad.

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