3. To serve the salad, arrange the arugula on 4 plates, then top with equal amounts of the warm vegetable mixture. Sprinkle with toasted walnuts or pecans, if desired, drizzle with a bit more dressing, and serve at once.
Makes 2 cups
We always keep a good amount of Roasted Garlic Dressing on hand. Not only is it excellent on salads, but we also serve it with roasted or steamed vegetables, rice and grains.
1 cup garlic cloves, peeled
1 cup extra virgin olive oil
1/2 cup water
1/4 cup balsamic vinegar
1/4 cup sherry wine vinegar or red wine vinegar
1 tablespoon white miso
2 tablespoons minced fresh thyme or 1 teaspoon dried oregano
Pinch of ground nutmeg
1 teaspoon sea salt
2 teaspoon freshly ground black pepper
1/4 cup dried currants or cranberries (optional)
1. Preheat oven to 350°F.
2. Put the peeled garlic cloves in a baking dish. and cover with olive oil. Cover the dish with foil and roast approximately 25 minutes or until golden brown. When cool enough to handle, remove the garlic with a slotted spoon and transfer to a blender. Reserve the roasted garlic oil for another use (see Note).
3. Add the water, vinegars, miso, thyme or oregano, nutmeg, salt and pepper and blend until smooth. Add a bit more water if necessary. The dressing will keep in the refrigerator, covered, for up to a week.
Note: The reserved roasted garlic oil will keep in a covered container for up to a week. Use it to drizzle over pasta, vegetables and salad greens. It's also excellent when used in sautés and stir-fries.