Black Garlic Vinaigrette

  • 1 head black garlic removed from the peel and finely chopped
  • 1 small clove fresh garlic minced
  • 1 tbsp finely-chopped shallot
  • 3 tbsp red wine vinegar plus more to taste
  • 2 tsp prepared mustard
  • 1/2 tbsp agave nectar (or sweetener of choice)
  • 6 tbsp olive oil plus more as needed
  • salt and pepper to taste


  • In a blender or food processor, combine the black garlic, fresh garlic, and shallot, and blend as finely as possible. Add the red wine vinegar, mustard, and agave nectar, and again blend to combine.
  • Add olive oil in a steady stream, blending until smooth. Season with salt and pepper to taste (this will need plenty of salt), and add more oil if needed to reach the desired texture. After adding additional oil, check the seasoning one more time for salt, pepper, and acid.
  • Enjoy right away, or store in the fridge for up to a week or more. The mustard and black garlic help this dressing emulsify quite well, but if needed, shake/stir the dressing again before serving.