Punched up by sherry vinegar and Dijon mustard, this vinaigrette adds a bright finish to a salad of baby spinach greens
3 heads garlic
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
¾ cup olive oil
2-3 anchovies (if desired)
Sea salt and fresh ground pepper
1. Preheat the oven to 375°. Slice the tops off the garlic so the cloves are exposed. Place the heads in a baking dish and drizzle with olive oil. Cover the pan with foil and roast until the garlic is golden brown and fragrant, 20-25 minutes. Remove garlic from the oven.
2. Cool briefly before squeezing the cloves out of their skins into the bowl of a blender. Combine with the vinegar and mustard (and anchovies, if using), blending until smooth. With the machine running, slowly drizzle the olive oil and blend until smooth. Season with salt and pepper as desired.