Roast Garlic & Fresh Herb Vinaigrette

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:

Fresh Salad with Fresh Vinaigrette

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