▫️1 1/2 heads of smoked/roasted garlic
▫️4 T olive oil
▫️2 T red wine or apple cider vinegar
▫️Dash of Dijon mustard
▫️Honey, salt & pepper to taste
Add all ingredients into blender and run until emulsified! Easy Peasy! Also, one dish cleanup - my favorite!
Serve on vegetables, meat or over a fresh salad! We had this tonight over roasted potatoes, zucchini, carrots and beef!
With homemade dressing you’re getting triple the flavor and NONE of the preservatives or extraordinary amounts of sodium. I encourage you to try a homemade mix! You can put together many different combinations. We are looking forward to bringing in fresh herbs once the weather continues to cooperate. Unfortunately, we have another snow dump coming this week. We spent the evening planning out our preparation to keep our freshly germinated seeds protected and even the frost hardy herbs.
These dressing concoctions should last a week or so with the vinegar base. Let me know if you give it a try. PS check out the photo below of the two garlic bulbs after they came out of the smoker. We wrapped them in foil and drizzled a little olive oil, done! So, so delicious. Enjoy, friends!
Becca Wagner-Sharing our love for food, nature, gardening and all the career coaching resources! Explore the blog to get a closer look at recipe development and process with our lifelong commitment to sustaining our land.