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.