Candied Garlic Vinaigrette
This flavorful vinaigrette can be a wonderful garnish for a salad made with fresh, local greens. Although it is most in season in New York from around July through October, garlic can be stored and sourced locally year-round. Finger Lakes farms that grow garlic include Six Circles Farm in Lodi and Fraser's Garlic Farm in Churchville. This recipe was provided by Chef Patrick Blackman, Executive Chef at Coltivare in Ithaca.
Ingredients for Vinaigrette
- 2 tablespoons shallots minced
- 2 tablespoon mustard dijon
- 1 tablespoon molasses
- 1/2 cup red wine vinegar
- 1 cup garlic syrup cooled
- 1 cup oil of choice (canola, coconut, sunflower, etc.)
- 1/4 cup herb of choice (parsley, thyme, rosemary, sage, etc.)
- 1 and 3/4 cup white wine vinegar
- to taste salt
- pepper pepper
Method For Garlic Syrup
- In a small saucepan, combine garlic, water and cane sugar and bring to a simmer and allow to simmer for approximately 20 minutes.
- Check with a fork when outer flesh of garlic starts to turn brown. Continue to simmer until fork tender.
- When garlic is fork tender, turn off the heat and allow to cool in syrup.
- Once syrup is cooled to room temperature, strain garlic out ( but do not discard), and place both in suitable containers for storage ( must be refrigerated).
Method for Vinaigrette
- In a mixing bowl, combine shallots, mustard, molasses and red wine vinegar and whisk until incorporated.
- Add garlic syrup gradually while whisking.
- Add oil gradually to fully incorporate.
- Add white wine vinegar gradually to incorporate, and finish with herbs of choice, salt and pepper to taste.
- * If so desired, the candied garlic can either be used as a garnish in your favorite local salad, or mixed with the initial ingredients in step one as a substitution for the mustard ( it must be smashed in the bowl with the back of a spoon).