from Chef Rob Rosser, Zolo Grill, Boulder, Colorado
2 cups Haystack Mountain Boulder Chèvre
½ cup rice wine vinegar
½ cup red wine vinegar
2 teaspoons oregano
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¼ cup shallots
2 teaspoons chopped garlic
3 cloves roasted garlic
1 tablespoon honey
1 ¾ cup salad oil
Place all ingredients except the oil in a blender and blend well. Slowly add oil until mixture emulsifies.
