1 cup
extra virgin olive oil plus 2 tbs for garlic
1/3 cup
apple cider vinegar
1 cup
fresh orange juice ( 3-4 oranges )
zest of one orange
1 teaspoon
Dijon mustard
1 teaspoon
pink Himalayan salt
1/2 teaspoon
freshly ground black pepper
Directions
Preheat oven to 350 F.
Put garlic, shallots and thyme in the aluminum foil with 2 tablespoons of olive oil, wrap and roast for 30 minutes. Cut open foil and roast for additional 10 minutes. After it cools down, scrape thyme leaves and discard the hard woody stems.
Freshly squeeze 1 cup orange juice( about 3-4 oranges ), add the zest of one orange. Put in a frying pan and reduce to 1/3 of the cup.
Place roasted garlic, shallots and thyme with oil that was roasted in, in your blender, add reduced orange juice, rest of olive oil, apple cider vinegar, mustard, salt and pepper and run it on high until smooth.
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