Winter Salad Greens with Garlic Oil and Herb Vinegar from Chef Consortium

Posted at: 02/01/2013 1:16 PM | Updated at: 02/03/2013 1:29 PM

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Winter Salad Greens with Garlic Oil and Herb Vinegar

from Chefs Consortium

4 cups salad greens from the Berry Farm
2 tablespoons garlic oil (recipe follows)
Herb vinegar (recipe follows) to taste
Toss the greens and olive oil in a large bowl.  Add a dash of herb vinegar.  Season with salt and pepper to taste.  Add more herb vinegar to taste.
Roasted garlic oil
6 large garlic cloves, peeled, halved
1 tablespoon olive oil
1 cup extra-virgin olive oil

Preheat oven to 350°F. Place garlic cloves and olive oil in a small sauce pot.  Bring the oil to a slow boil over low heat. Place the pot in oven until the garlic is golden, about 30-40 minutes. Transfer oil and garlic to jar. Store in the refrigerator up to 2 weeks (keep the garlic cloves in the oil).

Herb Infused Vinegar
Insert assorted herbs and fruits into sterilized jars you sterilized jars. Between three and four sprigs of fresh herbs, or 3 tbsp. dried herbs are suggested for every 2 cups of vinegar.

Boil 2 cups of balsamic vinegar in a pot. Pour the vinegar into the jars with herbs, leaving a 1/4-inch space at the top. Secure the lids onto the jars tightly, or insert the corks.

Allow the jars to cool. Store them in a cool, dark place for between 3 and 4 weeks for the flavors to infuse the vinegar.

Strain the infused vinegar through a fine mesh strainer to remove the herbs. Store the flavored vinegar in sterilized jars.



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