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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