Recipe for Mixed Greens with Roasted Garlic Vinaigrette 
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Yield:
8
Ingredients:
Amount Ingredient
VINAIGRETTE ----------------
8 lrg garlic clove, unpeeled
1 tsp olive oil plus
1/4 cup olive oil
3 tbl balsamic vinegar
Salt and freshly ground black pepper, to taste
----------------- MIXED GREENS ----------------
1 lb mixed greens or mesclun salad mix, (12 cups packed)
12 x kalamata olives, pitted and halved
12 x yellow or red cherry or tear drop
tomatoes
Instructions:
Instructions: VINAIGRETTE: Preheat oven to 400 degrees. Place garlic cloves on a piece of aluminum foil; drizzle with 1 teaspoon oil. Wrap tightly and bake until garlic is very tender, about 45 minutes. Cool to room temperature. Squeeze softened garlic into a small bowl; mash with fork. Add remaining 1/4 cup oil, vinegar, salt and pepper. Whisk until well combined. Transfer to glass jar or bottle; refrigerate at least 6 hours or up to 1 week.

To SERVE: Bring vinaigrette to room temperature. In large bowl, mix greens, olives and tomatoes. Add dressing and toss to coat. Transfer salad to serving plates and top each with goat cheese if desired.

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