Garlic and Herb Vinaigrette (...The One on the Vie Salad)

This is the vinaigrette we use on the Vie Salad, which starts with local lettuces we get year-round from Werp Farm in Michigan, plus radishes, pickled summer beans and a generous mound of grated, salty, rich parmesan. If you have a little extra time in the kitchen, this vinaigrette is worth it and can also be used as a marinade or a sauce for grilled veggies, fish or meats.

Ingredients

• 9 cloves garlic, divided

• 1 shallot, brunoise

• 1 T honey

• ½ C brine from your favorite pickles (At Vie, we use the brine from our pickled summer beans.)

• ½ C champagne vinegar

• ¼ C lemon juice

• ½ C olive oil

• 1 C grapeseed oil

• Salt and black pepper to taste

Directions

• Bring 5 cups of water to boil. Transfer 1 cup to a smaller pot and add 5 cloves of the garlic. Blanch for 30 seconds and drain. Repeat 4 more times with the remaining 4 cups water.

• Mince the 5 blanched cloves of garlic along with the 4 raw cloves. Combine with shallots, honey, pickle liquid, champagne vinegar and lemon juice. Whisk in oils.

Tips

• Make the vinaigrette at least a day in advance, so the flavors are fluid and balanced.

• If you want to skip the garlic blanching step, substitute roasted garlic, to provide a sweeter, richer flavor.