That looks fine to me. There's absolutely nothing wrong with using just one kind of hop. I generally prefer the complexity you get from mixing different flavors, but this certainly sounds like a good way of identifying what tastes come from each ingredient.
Another good technique is just to taste the raw ingredients. Hops and malt both come out tasting pretty similar to how they taste in their original form. It's just a shame that hops in the store are all sealed up in bags, so you can't smell them all before purchasing!
The main thing to watch is your bittering levels. Goldings are typically around 5.5%, so less bitter than something like Northern Brewer (which is usually around 8%). So if you are substituting these into a recipe that originally called for Northern Brewer, you may need to up the quantities to compensate.
Paying proper attention to hop bitterness levels is one of the things that recently improved my brewing by a significant amount. Up until then I'd been ignoring all the numbers, and just thinking "hey, I got an ounce of the same variety the recipe specified: that'll be fine, right?". Turns out, not so much. I realized the folly of my ways after one brew came out way too bland and lacking in bitterness. Now I'm paying attention to the AA levels of the actual hops I bought, and entering this into Beer Smith to estimate the final IBU (nice thing about that is it also accounts for how much malt you are using, which lowers hop utilization, and whether you are doing a late extract addition). This gives me a much more precise way to control how much hop bitterness I want to end up with.