Recipe: Romaine Ribbons with Roasted Garlic Dressing, Bleu Cheese, and Toasted Walnuts

ROMAINE RIBBONS WITH ROASTED GARLIC DRESSING

FOR THE DRESSING:
1 head roasted garlic (about 2 ounces)*
2 Tablespoons rice vinegar
2 Tablespoons apple cider vinegar
2 to 3 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
5 Tablespoons olive oil
FOR THE SALAD:
1 large head Romaine lettuce, coarse leaves removed, rinsed and dried
1/4 cup crumbled bleu cheese
1/4 cup coarsely chopped toasted walnuts**

TO MAKE THE DRESSING:
Reserve the oil from the roasted garlic. Squeeze the soft, golden cloves out of their skins and transfer to a mini-processor. (Leave out any dark, caramelized cloves.) Add both the vinegars, honey, mustard and pepper and blend until smooth.

TO MAKE THE SALAD:
Stack 6 to 8 Romaine leaves at a time and cut crosswise into 1/2-inch wide ribbons. Place the ribbons into a large salad bowl, drizzle with half the dressing and toss. Taste, add additional dressing as desired. Divide the salad among 4 salad plates. Garnish each with 1 tablespoons blue cheese and 1 tablespoon toasted walnuts.

*TO ROAST A HEAD OF GARLIC:
Preheat the oven to 350 degrees F. Slice off the top of the head to expose the tips of the cloves. Place the head, root side down, in a small ovenproof dish. Drizzle 1 tablespoon olive oil over the exposed tips. (If desired, a teaspoon of water can also be added, and so can a sprinkling of salt.) Cover tightly with foil. Bake until tender and golden, about 1 hour.

**TO TOAST NUTS:
Heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Servings: 4
Source: Everything Tastes Better With Garlic by Sara Perry and France Ruffenach