Roasted Garlic and Herb Vinaigrette

Recipe Courtesy of St. Supéry Estate Chef


1 head of garlic, roasted
Juice of half a lemon
Juice of half an orange
¼ cup champagne vinegar
1 Tbsp. honey
Handful of fresh parsley
Handful of basil
⅔ Cup olive oil
Salt to taste


Combine all the ingredients in a blender and blend until smooth.

This vinaigrette is bright and herbaceous, with a creamy sweetness from the roasted garlic. Our Estate Chef uses this dressing in many ways; try it with shrimp, crab cakes, roasted beets, blanched asparagus, or fresh heirloom tomatoes and Burrata.

Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

This vinaigrette is a perfect complement to our Dollarhide Estate Vineyard Sauvignon Blanc. It pairs nicely with the wine’s bright fruit, herbal notes and juicy texture.

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