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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F.
Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.
Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.
Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.