Red Wine Vinaigrette

This is a simple do it yourself vinaigrette to serve with your next leafy salad. It has a decidedly French tone as it not only uses red wine as a base but also includes Dijon mustard. It takes about an hour to make because you have to make a garlic infused oil confit first.

Ingredients

• 1 head garlic – top cut off
• 4 oz Olive oil – can use vegetable oil but not as healthy or tasty
• 2 TBL Dry red wine
• 0.5 TBL Dijon mustard
• 0.5 tsp Kosher salt
• 0.25 tsp Ground black pepper

Process

1. Make Oil Confit
   1. Cut top off garlic head so each clove is exposed.
   2. Place garlic in small sauce pan and add enough oil to just cover.
   3. Cook on low heat until garlic is soft, ~45 mins.
   4. Drain garlic of oil as the confit cools.
2. Make Vinaigrette
   1. Combine the wine, mustard, salt, and pepper with 2 TBL of the oil confit and whisk until smooth.
   2. Slowly add the remaining oil in a stream while whisking until integrated.
   3. Use immediately before it separates.
3. Can store in the frig for up to a week, but it will separate so need to be re-integrated before serving.

Note: You can serve the cooked garlic as a side appetizer, you just need to squeeze the garlic from the outer skins, which is easy to do since they are cooked. You can also combine the cooked garlic cloves with olives to make a nice side.