Ingredients:
2 cloves garlic, chopped 2 shallots, chopped 2 teaspoons Dijon mustard 1/4 cup cabernet vinegar or red wine vinegar 1 head garlic, roasted and squeezed out of papery skin 2 teaspoons chopped fresh rosemary 3/4 cup extra virgin olive oil Salt Freshly ground black pepper Salad 1 head butter lettuce 1 head red leaf lettuce 1 head radicchio 1 small cucumber, peeled and sliced 1 tomato, cut into wedges 1 bunch radishes, sliced 1 red onion, thinly sliced

Instructions:
To prepare the dressing, place the chopped garlic, shallots, Dijon mustard, vinegar, roasted garlic, and rosemary in a small bowl and whisk together. Slowly whisk in the olive oil until the dressing is emulsified and thickened. Season to taste with salt and pepper. Refrigerate until ready to use. The dressing may be stored in the refrigerator in a tightly-covered container for up to 3 weeks. To prepare the salad, wash and dry the lettuces, tear the leaves into pieces, and place in a large salad bowl. Add the cucumber, tomato, radishes, and onion and toss well. Add about 1/4 cup of the dressing, or enough to lightly coat the leaves, and toss well to coat evenly. Serve immediately.