had to cook it about three times longer than the source recipe, but it was worth the wait, and the work of adding five minute increments of further roasting until the thickest wedges were fork-tender. i do not normally like goat cheese, but it works very well, here. incredible flavor, and fairly straightforward.
loved this as a salad dressing with a lighter olive oil base, but also really enjoyed it as a marinade for this salmon! i used foil pouches and probe thermometers, cooked to temperature in the air fryer, and then poured a reserved portion of the dressing over the finished fillets. super simple, huge flavor and flexibility for very little effort.
classic fave, really love the texture of a rough purée, and the look and feel and added flexibility of stirring in cream at the table individually, rather than mixing it into the pot. since i’m cooking for one and, even cut in half, the recipe serves seven, that lets me freeze most of it, and also share with friends who want any alternative to heavy cream, or even prefer it without.
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