I put together a vinaigrette the other day and thought I would share an approximation of the recipe.
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.
Now, how does it look on a salad? Like this: