Dressing:
8 cloves Garlic, roasted and peeled

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon fresh lime juice

Salt and freshly ground black pepper

1/2 cup olive oil

Salad:

1/2 lb. Red Dog Farm Endive, washed, dried and torn into bite-sized pieces

1/4 cup Roasted Garlic Vinaigrette Dressing (see recipe above)

Salt and freshly ground black pepper

Half a bunch of Red Dog Farm Radishes, quartered

Parmigiano-Reggiano, thinly shaved

1/2 Red Onion, thinly sliced

Chopped cilantro
Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.

Place the Endive in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the radishes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.

Divide the endive among 4 to 6 large plates, arrange 3 of the radish quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.