By David Harbilas
This is a simple vinaigrette that can be used on salads but that really shines on chicken or fish dishes.
It gets its sweetness partly from honey but also from using blanched garlic, which has some of the sweetness of roasted garlic without any of its bitterness.
Tomatoes are, of course, what rounds it out. Peeling and seeding them before making the dressing ensures a balances between sweet and sour.
Makes about 2 cups dressing
- 2 medium tomatoes, peeled, seeded and rough chopped
- 1 head of garlic, cloves separated and peeled
- Â¼ cup champagne vinegar
- Â¾ cup extra virgin olive oil
- 3 tablespoons honey
- Salt and pepper to taste
Place the garlic cloves in a small saucepan and cover with cold water. Bring to a boil and drain. Place the garlic back in the pan and cover again with cold water and bring to a boil. Drain again and repeat the process once more. Cool the garlic to room temperature. Place the tomatoes, garlic cloves, honey and champagne vinegar in a blender. Process to a smooth consistency and, with the motor running, pour the oil in to emulsify. Season to taste with salt and pepper.