Roast Garlic & Fresh Herb Vinaigrette

Roast Garlic & Fresh Herb Vinaigrette

(All quantities are approximate)

• 1/3 cupWhite wine vinegar
• 1/6 cupCanola Oil
• 1/2 teaspoon Normal mustard that you would put on a hot dog
• 2 tablespoons Chopped fresh chives
• 3 sprigs Thyme leaves, (take the leaves off the branches – you probably don’t want those tough branches in your vinaigrette)
• 1 leaf Sage, ripped into as tiny pieces as you can rip.
• 3-4 cloves roasted garlic

Mix everything together really well. You might need a fork or whisk to break up the garlic initially, but once it is broken up it’ll mix in really well.

Some Notes:

• I used a vinegar to oil ratio of about 2:1. Usually I use more oil, but usually my vinaigrettes aren’t very zesty at all.
• I used white wine vinegar & canola oil because that’s what I had, and didn’t want the flavour of olive oil. You can, and should, use whatever you think will taste good.
• Play around with the herbs – I just used what I had in the garden.
• Don’t use much mustard, I just wanted to give a little colour and more zest to the vinaigrette.