Preheat oven to 200°C (400°F).
Place the head of garlic in the center of a small square of aluminum foil. Drizzle with the first quantity of oil and seal the foil packet tightly.
On a baking sheet, toss the chickpeas with the second quantity of oil and the salt. Cook both garlic and chickpeas in the center of the oven for 45 minutes. Shake the pan lightly now and then to move the chickpeas around and encourage even browning.
Meanwhile, place the Havarti slices on a parchment-lined baking sheet. Ten minutes before the chickpeas and garlic are done, place the cheese in the oven. Remove from oven when the cheese is golden and the oil has separated (about 8 minutes). Let the cheese cool slightly before placing the slices on paper towels to absorb the oil. When cooled, cut the cheese into strips and set aside.
When the garlic is cool enough to handle, squeeze the cloves into a bowl and mash with a fork. Add extra virgin olive oil, honey and lemon juice and whisk together until well combined. Season to taste.
On a large platter, arrange the arugula, figs, shrimp and chickpeas. Top with cheese strips, drizzle with the roasted garlic vinaigrette and serve immediately.
Enjoyed for its citrus note.
Light tasting beer, revealing a mildly sweet flavour with a hint of tartness and a dry finish.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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