Making Roast Garlic and Vinaigrette

This is a great salad dressing with fresh herbs
and the wonderful flavor of roasted garlic.
I also make this without the vinager and marinate
red potatoes for roasted red potatoes.

Ingredients:
1 bulb of garlic
splash of olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock
1 tablespoon minced shallots
1 teaspoon fresh tarragon


Preheat the oven to 350 degrees F.
Slice off the top of the garlic bulb,
just enough to barely expose the garlic inside each clove.
Place the bulb in an ovenproof dish and drizzle with olive oil.
Place the dish, uncovered, in the oven and cook
the garlic until it is golden brown and soft,
about 15 to 20 minutes. Let cool.
When the roasted garlic is cool enough to handle,
squeeze the pulp from 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.)

Put the garlic in a food processor and add
the mustard, vinegar, salt and pepper and puree.
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.
Add the shallots and tarragon.
Adjust the salt and pepper to taste.