8 ounces sharp cheddar cheese, cut into cubes
8 ounces goat cheese, cut into pieces
½ cup extra virgin olive oil
½ cup red wine vinegar
2 teaspoons honey
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
2 green onions, thinly sliced
2 garlic cloves, minced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 14 ounce jar roasted red peppers in oil, drained and peppers chopped