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1
Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed.
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2
Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed.
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3
Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using.
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4
For the candied garlic: Coat a sheet pan with oil for the finished garlic.
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5
Place the garlic and water in a large saute pan over medium to high heat.
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6
Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape.
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7
This takes about 8 minutes.
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8
By this time the water should be all the way or close to being evaporated.
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9
At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally.
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10
After a couple of minutes the sugar will begin to caramelize.
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11
At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar.
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12
Continue to caramelize the garlic until golden to dark golden brown.
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13
This process happens very quickly so stay alert.
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14
Turn the garlic out onto the greased sheet pan and cool.
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15
For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl.
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16
Add 3/4 cup of dressing.
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17
You want enough dressing in the bowl to fully saturate the cheese and grape mixture.
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18
Add the lettuce and toss your salad.
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19
Taste for seasoning.
