Makes 2 cups

You can use this creamy dressing atop a salad, or as a sauce or dip for steamed artichokes, local spring asparagus, or grilled chicken.

¾ cup gently packed fresh tarragon
¾ cup chives
¾ cup flat-leaf Italian parsley
6 anchovy fillets
¼ cup fresh lemon juice
3 garlic cloves, minced
½ tsp. salt
¼ cup extra-virgin olive oil
1 cup CaroMont Farmstead Chevre

In a food processor, puree first 7 ingredients.

Add oil in a slow, steady stream.

Add chevre. Process until smooth.

Season with salt and pepper to taste.

Refrigerate for up to a week.

For more of Gail Hobbs-Page’s recipes, go to www.CaromontFarm.com .