Roasted Garlic Vinaigrette
Created by Jillian ChristofaloCourse: Condiments & Sauces
Season(s): Summer
Ingredients
- 2 heads garlic, unpeeled
- 1 cup extra virgin olive oil
- 1/4 cup balsamic or red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper
Instructions
1. Preheat oven to 425 degrees F. Slice the top half inch off garlic heads and place heads on large square of aluminum foil then drizzle with olive oil, sprinkle with salt, and enclose in foil.
2. Roast for about an hour, or until a knife can be easily inserted into the garlic. Cool garlic, squeeze it into a blender or food processor, blend with mustard, lemon juice, vinegar, salt and pepper until smooth.
With the motor running, add olive oil in a very thin stream and blend until emulsified. Can be made up to 4 days ahead if kept chilled and tightly sealed. Shake, whisk or reblend before serving.How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets