Parsley and Mint Salad with Chipotle Vinaigrette

• 6 large cloves garlic, peeled and thinly sliced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 6 pickled chipotle peppers (see Note), minced
• 2 bunches flat leaf parsley leaves and tender stems only, washed and dried
• 1 bunch fresh mint, leaves only, washed and dried

1. Bring a small pan of lightly salted water to a boil.
2. Blanch the sliced garlic for about 3 minutes, and drain.
3. Set aside.
4. In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper.
5. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified.
6. Stir in the minced chiles.
7. Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly.
8. Place a mound of greens on each plate.
9. Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small non reactive saucepan.
10. Bring to a boil, then reduce the heat so the vinegar is simmering.
11. Cook, covered, for 5 minutes.
12. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.

garlic, freshly squeezed lemon juice, freshly squeezed orange juice, salt, freshly ground black pepper, olive oil, peppers, flat leaf parsley, fresh mint

Taken from www.foodnetwork.com/recipes/parsley-and-mint-salad-with-chipotle-vinaigrette-recipe.html (may not work)