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Garlic Confit Vinaigrette

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(For the garlic confit)

the cloves from 2 heads of garlic, peeled and stem ends sliced off

3 sprigs fresh thyme or rosemary

1 to 1/2 cups olive oil

(For the vinaigrette)

8 cloves (or so) garlic confit

1/4 cup white wine vinegar

Juice of half a lemon

1/2 cup garlic-infused olive oil

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