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268c657d d9ed 4820 adeb e439404aa770  2016 04 12 15 35 49
Lynn Chen
Lynn Chen

In a small saucepan over high heat, bring 1/4 cup olive oil, hefty pinch saffron, and 4 cloves unpeeled garlic to a boil. Reduce to a low heat and cook for 4-5 minutes until the garlic is brown but not burnt. Remove the garlic from the oil and add to a small mason jar with the 1 TB mustard, salt/pepper, and 1/4 cup white wine vinegar. Shake well and serve over salad (this was kale, tomatoes, beets and trail mix).