Roasted Garlic Vinaigrette
A variation on the classic vinaigrette: add sweet roasted garlic done on the grill. A perfect compliment for a fresh green salad.
Start with some nice fresh garlic.
Cut the tops off.
Douse them with lots of good olive oil plus salt, pepper and your favorite herb. I chose French thyme.
Grill them until they are caramelized and start to ooze.
Squeeze the roasted garlic into your basic vinaigrette ingredients for today's salad. Save the rest of the garlic in the fridge for future dressing.
A classic vinaigrette uses good olive oil and vinegar in a 3 to 1 ratio plus Dijon mustard and shallots, salt and pepper. Whisk together until emulsified. In this case, I am using roasted garlic instead of shallots.
A little goes a long way. The dressing is a deep caramel color and rich in flavor. You can thin it out, if you wish, by adding more olive oil.
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