4 large cloves garlic, whole
1 tablespoon extra virgin olive oil
1 large shallot, thinly sliced
1/4 to 1/2 tsp. dried Italian herbs (basil, oregano, Rosemary, thyme, etc.)
1/4 cup extra virgin olive oil
2 tbsp. good quality red wine vinegar
1/2 tsp. honey (optional)
1/2 tsp. sea salt
1/4 tsp. ground black pepper
pinch hot pepper flakes

In a skillet, sauté whole cloves of garlic over medium high heat in 1 tablespoon of olive oil until browned lightly on all sides. When garlic has softened, mash it with the tines of a fork. Remove to the bottom of a salad cruet. Add shallot to pan and cook til translucent; add to cruet. Add herbs and heat for 1 to 2 minutes (use more herbs if using fresh because fresh herbs have less concentrated flavor than dried). Add to cruet along with 1/4 cup olive oil, red wine vinegar and if you prefer a sweeter dressing, add 1/2 teaspoon of honey (optional). Stir in about 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper (or to taste) and a pinch of hot red pepper flakes.

If you like a zesty flavor, add a few drops of fresh lemon juice and/or grated rind or hot sauce. Chopped pepperoncini are a good addition if you plan to use this as a dressing for submarine sandwiches; add a little prepared brown mustard, some mustard seeds and chopped red vinegar peppers if this is meant to be used as an Italian sandwich dressing. The garlic should be chopped for use in sandwiches. Drizzle the dressing in a fine thin stream over the sandwich contents.

Shake the cruet well until oil, vinegar and spices are well combined and serve over your favorite salad greens, such as Spring Mix, baby spinach, tomatoes and cucumbers, Frisee, endive, radicchio or escarole.

Submitted by: CM