ROASTED GARLIC VINAIGRETTE ENJOY DAN:

               ROASTED GARLIC BULBS VINAIGRETTE by CHEF DAN:

Makes about 4-cups

INGREDIENTS:

4 cloves of garlic bulbs

4 tablespoons olive oil, for roasting garlic

1 cup Dijon mustard

1 cup red wine vinegar

3 tablespoon red pepper flakes

Sea salt and freshly ground black pepper to taste

1/4-cup olive oil,

1 cup chicken stock

6 shallots, minced

4 tablespoons EACH fresh tarragon and fresh thyme

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Slice the top of the garlic bulb, just enough to expose the garlic inside each clove.

2.   Place the bulb in an ovenproof dish and drizzle with olive oil.

3.   Place dish uncovered, in the oven and bake for 30-40 minutes or until golden brown and soft.

4.   Let cool.

5.   Then squeeze out the pulp from the cloves.

6.   Place the garlic in a food processor, along with mustard, vinegar, red pepper flakes, salt and pepper and puree.

7.   Slowly add the olive oil through the feed tube, and puree until creamy.

8.   If too thick add broth as needed.

9.   Add shallots, tarragon, and thyme, and puree until well blended.

ENJOY DAN:                      SING SONG AND PLANT GARLIC BULBS!!