Poached Garlic Vinaigrette
2 Cups Whole garlic, peeled
3 Sprigs Thyme
4 Sprigs Rosemary
5 Ea. Lemons, zest only
12 Oz. Prosciutto, diced
2 Cups Sherry Vinegar
Extra Virgin olive oil
Salt and pepper to taste
Put garlic, rosemary and thyme in a small sauce pan. Fill pan halfway with
oil. Cover with foil and bake in oven until garlic is soft. Caramelize prosciutto
and set aside. Chop lemon zest and put in a bowl with vinegar. When garlic is
done, remove from oven, and strain. Pick out herbs and discard. Cool oil slightly.
Whisk oil into vinegar to proper ratio. Season. Add garlic and prociutto. Adjust.
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