open-faced salad on toastettes with white bean hummus

mustard vinaigrette

• 1/4 cup grainy mustard
• 1/4 cup sherry vinegar
• 1/4 cup sugar
• 1.5 tablespoons salt
• 1 handful roasted garlic
• 2 teaspoons cracked black pepper
• 1/4 cup coocnut oil
• 3/4 cups garlic oil
• 1/4 cup safflower oil

1. in a blender add all ingredients blend... slowly add coconut and safflower oil

roasted garlic white bean hummus

• 1 quart safflower oil
• 2 cups garlic cloves
• 1 can white beans or cannellini beans
• 1 juiced lemon
• 1/4 cup roland tahini paste (mixed)
• 1/4 cup garlic oil
• 5 pieces roasted garlic

1. in a saute pan put garlic and oil together. on med-high heat let oil come to a boil for 10 minutes until garlic is golden brown. separate garlic from oil when ready with a slotted spoon.( this also goes into the vinaigrette listed above) in a blender add beans, lemon juice, tahini, roasted garlic and garlic oil...blend til smooth