ROASTED GARLIC, HERB AND RED WINE VINAIGRETTE

Serve this flavorful vinaigrette in the summer and fall to drizzle over grilled vegetables, lamb or tuna, use on a rustic style potato salad, or with bitter greens like arugula and fresh height of season tomatoes.

• 2 or 3 cloves of roasted garlic
• 1/4 cup good quality red wine vinegar
• 1 Tbl. orange juice
• 1 teaspoon mustard
• 1 Tbl. chopped fresh herbs (i.e. thyme. marjoram, parsley, mint)
• salt and pepper
• 1/2 cup fruity olive oil (or more to taste)

TO ASSEMBLE Crush the roasted garlic with the flat side of your knife. Place in mixing bowl and add vinegar, orange juice, mustard, herbs and salt and pepper. Whisk until well combined. Slowly add olive oil until thickened. Check for seasoning

NOTE This dressing is to be used with meats, vegetables or bitter greens as it would over-power delicate lettuces