Garlic Confit Vinaigrette

(adapted from The Kitchen and Thomas Keller)

Ingredients

For the Garlic Confit

• cloves from 2 heads of garlic, peeled and stem ends sliced off
• ½ to 1 cup The Olive Scene Wild Rosemary Olive Oil

For the Vinaigrette

• 6 cloves Garlic Confit
• ¼ cup The Olive Scene Champagne Wine Vinegar
• Juice of half a lemon (1 tablespoon)
• ½ cup garlic-infused The Olive Scene Wild Rosemary Olive Oil (that the garlic cooked in)

Directions

First make the Garlic Confit

1.  In a very small saucepan, combine the peeled garlic cloves and the olive oil. Make sure the olive oil completely covers the garlic cloves.
2. Cook the mixture over as low a heat as possible (use a diffuser on the burner if you have one), for 25 to 35 minutes, until the garlic cloves are golden brown and very tender.
3. Allow the garlic and oil to return to room temperature.  
4. Use the Garlic Confit in vinaigrettes, over pasta, on bruschetta, in risotto, or as the start to any cooking.

To make the Garlic Confit Vinaigrette:

1. Take 6 or so of the garlic cloves and place in a small bowl.
2. Sprinkle with a pinch of salt and using a spoon, mash the garlic until it is very smooth.
3. Add the lemon juice and vinegar and whisk to combine.
4. In a slow, steady stream, add ½ cup of the oil that the garlic cooked in, whisking to emulsify.
5. Grind in a bit of fresh cracked black pepper and taste to see if the seasonings need adjusting.

*To create a Garlic Confit Balsamic Vinaigrette: substitute ¼ cup The Olive Scene Sicilian Lemon Balsamic Vinegar for the Champagne Vinegar and omit the lemon juice.