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Greens with Roasted Garlic Vinaigrette




Source of Recipe


Internet


List of Ingredients




2 cups assorted organic greens
1 cup pear-shaped cherry tomatoes, halved
1 cup watermelon radishes or radishes, sliced
8–10 slices crusty Italian bread
2/3 cup Chèvre (soft goat cheese)

Roasted Garlic Vinaigrette:

1/3 cup red wine vinegar
1/3 cup fresh basil leaves, lightly packed
1½ tsp. packed brown sugar
1½ tsp. Dijon-style mustard
Roasted Garlic Paste (see recipe)
1½ tsp. salt
¼–½ tsp. ground black pepper
1–1¼ cups olive oil



Recipe



In a very large bowl combine greens, tomatoes, and radishes. Set aside.

For vinaigrette, in a blender container or food processor, combine vinegar, basil, brown sugar, mustard, Roasted Garlic Paste, salt, and pepper. Cover; blend or process until combined. With the blender or food processor running, slowly add olive oil until combined. Drizzle dressing over greens and toss to combine. Serve with crusty bread spread with goat cheese. Makes 8 to 10 servings.

ROASTED GARLIC PASTE: Peel away the dry outer layers of skin from 1 large head of garlic, leaving skins and cloves intact. Cut off the pointed top portion (about ¼ inch), leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a custard cup. Drizzle with a little olive oil. Cover with foil and bake in a 425° oven 25 to 35 minutes or until cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out the paste from individual cloves. Makes about 1 tablespoon.