Creamy Garlic Vinaigrette with Frisée
1 clove garlic
1 tsp Dijon mustard
1 Tablespoon Sherry Vinegar
1/4 cup heavy cream (I just use half and half, which I always have)
2 Tablespoons olive oil
2 Tablespoons canola oil
Freshly ground black pepper
The fresh garlic we got this week was incredibly juicy, and perfect for this. Instead of just mincing the garlic, I used the knife blade to make a purée. An update, now I use a grater plate I got from Spain.
After whisking the garlic and mustard together, add the sherry vinegar and cream (or half and half) and whisk that together. Drizzle in the oils, whisking all the while. Add freshly ground pepper to taste.
Dress the frisée and add freshly ground black pepper and sea salt to taste.
