I have used this vinaigrette for many applications, whether it is that eye popping sauce on a filet of fish or that sweet-earthy counter-point to a salad of fresh greens.
½ cup of Extra Virgin Olive Oil
½ cup of vegetable oil
¼ cup of sherry vinegar or red wine vinegar
1 TBSP shallot, minced
6 Obis One black garlic cloves
½ TBSP salt
1/8 tsp cayenne pepper
1 tsp thyme leaves
In your food processor pulse all the ingredients minus the shallots and thyme. Once the black garlic looks pulverized remove mixture to a bowl and stir in shallot and thyme. The dressing is ready to go, what uses will you find for it?