Green Apple-Truffle Slaw

• 4 large cloves garlic, unpeeled
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup fresh lemon juice
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper
• 1/4 cup grapeseed oil
• 5 Granny Smith apples, julienned
• 1/2 small head green cabbage, very thinly sliced (about 4 cups)
• 1/3 cup walnuts, toasted and chopped
• 3 tablespoons chopped fresh parsley
• 1 tablespoon black truffle oil

1. Preheat the oven to 400 degrees F. Place the garlic on a piece of foil, drizzle with olive oil and wrap up.
2. Bake until tender, about 30 minutes.
3. Let cool slightly, then squeeze the garlic from its skin.
4. Combine 2 teaspoons water, the roasted garlic, lemon juice, sugar, 1 teaspoon salt, and pepper to taste in a blender or mini food processor.
5. With the motor running, slowly pour in 1/4 cup each olive and grapeseed oils through the feed tube, blending until emulsified.
6. Toss the apples, cabbage, walnuts, parsley and truffle oil in a medium bowl.
7. Add the dressing and toss; season with salt and pepper.
8. Refrigerate the slaw until chilled, about 45 minutes.
9. Photograph by Andrew Mccaul

garlic, extravirgin olive oil, lemon juice, sugar, kosher salt, grapeseed oil, apples, green cabbage, walnuts, parsley, truffle oil

Taken from www.foodnetwork.com/recipes/jose-garces/green-apple-truffle-slaw-recipe.html (may not work)