Cherry Tomato Salad with Roasted Garlic Vinaigrette

Cherry Tomato Salad with Roasted Garlic Vinaigrette
This recipe serves: 6

1 bulb garlic
splash of olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock
1 tablespoon finely chopped shallots
1 teaspoon freshly chopped tarragon
2 pints fresh cherry tomatoes, rinsed

Cooking Instructions
1. Preheat the oven to 350°F.
2. Slice off the top of the garlic bulb, just enough to barely expose the
garlic inside each clove. Place the bulb in an ovenproof dish and drizzle with
olive oil. Place the dish, uncovered, in the oven and cook the garlic until it
is golden brown and soft, about 15 to 20 minutes. Let cool.
3. When the roasted garlic is cool enough to handle, squeeze the pulp from 6
of the cloves and mash with a mortar and pestle, or with a fork. (Store the
remaining cloves in the refrigerator for up to 1 week.)
4. Put the garlic in a food processor and add the mustard, vinegar, salt and
pepper and puree.
5. Slowly add the olive oil and stock through the feed tube, and puree until
the vinaigrette is creamy. If it is too thick add a teaspoon of stock until
the consistency is correct.
6. Add the shallots and tarragon. Adjust the salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for
up to 5 days.)
7. Gently toss the tomatoes in the vinaigrette.