We have been working through a number of dishes for this spring and summer and are finally able to tie together our notebook scribblings to finalized products. Today we made our green goddess dressing to finalize our pork, avocado and watermelon dish. A week ago we worked with most of this dishes elements but exchanged the green goddess dressing for an espresso-ginger sauce. The dressing is made with a base of cream cheese blended with basil, oregano, tarragon and dill. The dressing is enriched with olive oil and crystal hot sauce. With regards to the finished dressing its herbal notes truly brighten our pork dish though Aki noted that this dressing would be amazing simply spread on a cracker topped with Blis smoked salmon caviar. That is another idea for another dish, one we shall be visiting soon.