Roasted Garlic Lemon-Dijon Vinaigrette

I've gotten into making my own dressing/vinaigrette more often of late.

Mostly because if I can't pronounce the ingredients in a vinaigrette or dressing I'm not buying it.

And frankly, there is something really cool about making your own.

It tastes better, it's fresh, I know what's in it and most of all it's delicious.

The roasted garlic adds a nice depth to the flavor and doesn't overpower the freshness the lemon and zest add, nor the nice zip the Dijon imparts. 

I especially love it over simple salad of arugula, tomato and cucumber.  It plays well with the peppery bite of the arugula.  

And if using it as a vinaigrette weren't enough, it makes a great marinade for chicken, turkey, pork and seafood, especially brushed over just grilled shrimp.

Trying making your own, it truly does make a difference.

Serves 2

• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon Dijon mustard
• 1 -2 fat cloves of roasted garlic*, peel removed
• 1/4 teaspoon of Himalayan pink salt or kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons walnut oil
• 3 tablespoons extra virgin olive oil

1. Place the first 6 ingredients in a deep bowl
2. Whisk vigorously until all ingredients are well incorporated
3. Slowly drizzle in the walnut oil as you whisk, followed by the olive oil to thicken and emulsify the vinaigrette

Recipe Notes: If you don't have Himalayan pink salt or walnut oil no need to go out and buy any. You can use extra virgin olive oil and kosher salt. Then why do I bother using those ingredients?  Personally, I think they elevate the over-all taste of the vinaigrette. I'm having an intense romance at the moment with Himalayan pink salt. By the way, you can get both these items at a decent price at Trader Joe's. 

You can use a small food processor or an immersion blender to emulsify the oils into the other ingredients if you prefer not to hand whisk.  But I will say it's a good workout!  

*Roasted garlic is easy to make. Preheat oven at 350 degrees. Cut the garlic in half, no need to peel. Place garlic on a sheet of aluminum, make sure the sheet is big enough to wrap the garlic. Bring up the sides of sheet around the halved head. Drizzle with olive oil, sprinkle with kosher salt. Wrap shut. Place on a baking sheet. Roasted for 30-45 minutes or until the garlic has turned into a soft paste.

Once cooled you can squeeze out the paste as use as wanted. I usually will roast 3 - 4  garlic heads and use it in recipes, breads, soup and more. It keeps for about month in the fridge.  Keep in a glass container, tightly sealed.