Roasted Garlic Vinaigrette

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 bulb of garlic
• splash olive oil
• 2 tablespoons dijon mustard
• 2 tablespoons red wine vinegar
• salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 4 tablespoons chicken stock
• 1 tablespoon minced shallot
• 1 teaspoon fresh tarragon

Recipe

• 1 preheat the oven to 350°f
• 2 slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
• 3 place the bulb in an ovenproof dish and drizzle with olive oil.
• 4 place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
• 5 let cool.
• 6 when the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (store the remaining cloves in the refrigerator for up to 1 week.)
• 7 put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
• 8 slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy. if it is too thick add a teaspoon of stock until the consistency is correct.
• 9 add the shallots and tarragon. adjust the salt and pepper to taste.