Prep Time: 15 minutes
Yield: 20 Servings
- 3 tablespoons Dijon mustard
- 1 teaspoon chopped fresh oregano
- 1 teaspoon finely shredded fresh basil
- 1 tablespoon minced roasted garlic
- 1 ½ teaspoons minced shallots
- 2 tablespoons honey
- 2 cups Thickened Vegetable Stock (website recipe)
- ¼ cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
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- In a blender, combine the mustard, herbs, garlic, shallots, honey, and stock. Process on low speed until the garlic is incorporated. With the blender on, slowly pour in the balsamic vinegar and olive oil through the hole in the lid. Season with the salt and pepper.
- This dressing will keep for up to 2 to 3 days in an airtight container in the refrigerator.
Recipe from Conscious Cuisine, page 124.
Balsamic Vinaigrette - Roasted Garlic
Ingredients:
- Whole garlic bulbs
- Olive oil
- Sea salt
- Freshly ground black pepper
Preparation:
Preheat the oven to 350 degrees. Trim off the top of each garlic bulb to expose the garlic cloves. Peel excess skin off the sides of the garlic bulbs. Place in a baking pan. Lightly drizzle the tops of the garlic bulbs with olive oil and sprinkle with salt and pepper.
Cover the pan with foil. Bake for 40 minutes or until the garlic clovers are soft and lightly brown on top.
Recipe from Conscious Cuisine, page 38.
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