Refrigerate the vinaigrette in an airtight container up to 3 days.
Recipe information
Yield
makes 3/4 cup
Ingredients
10 Roasted Garlic cloves (page 200)
3 tablespoons sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
Preparation
Squeeze the garlic cloves from their skins into a blender. Add the vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With the machine running, pour in the oil in a slow, steady stream; blend until emulsified. Season with pepper.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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