Yield: 6 Servings
|2||Heads roasted garlic|
|½ cup||Orange juice|
|2 teaspoons||Dijon mustard|
|2 tablespoons||Rice; white wine, or cider vinegar|
|⅛ teaspoon||Ground black pepper|
|1 teaspoon||Minced fresh tarragon (or 1/2 teaspoon dried)|
Squeeze the garlic paste from the heads of roasted garlic into a blender.
Add the orange juice, mustard, vinegar, salt, and pepper and puree until smooth and creamy. Add the tarragon and whirl briefly just to mix-there should be flecks of green throughout the golden dressing. Set aside for at least 30 minutes to allow the flavors to marry. Tightly sealed and refrigerated, the dressing will keep for about a week.
Recipe by: Moosewood Restaurant Low-Fat Favorites Posted to MC-Recipe Digest V1 #829 by Lynn Cage <ltcage@...> on Oct 6, 1997