Recipe - Orange Tarragon Dressing

2 Heads roasted garlic
One half cup Orange juice
2 teaspoon Dijon mustard
2 tablespoon Rice; white wine, or cider
vinegar
One fourth teaspoon Salt
1/8 teaspoon Ground black pepper
1 teaspoon Minced fresh tarragon (or
One half teaspoon dried)

Squeeze the garlic paste from the heads of roasted garlic into a blender.
Add the orange juice, mustard, vinegar, salt, and pepper and puree until
smooth and creamy. Add the tarragon and whirl briefly just to mixthere
should be flecks of green throughout the golden dressing. Set aside for at
least 30 minutes to allow the flavors to marry. Tightly sealed and
refrigerated, the dressing will keep for about a week.

Recipe by: Moosewood Restaurant LowFat Favorites

Posted to MCRecipe Digest V1 #829 by Lynn Cage ltcage@onr.com on Oct 6,
1997