White Bean Salad with Cheddar, Bacon, Walnuts

 2 whole heads garlic

1 tsp. EVOO, plus 1/3 cup, divided

2 T plus 1 tsp cider vinegar

2 tsp Dijon mustard

3⁄4 tsp chopped fresh thyme or 1⁄4 tsp dried

3⁄4 tsp salt

1⁄2 tsp pepper

3 – 15 ounce cans navy or great northern beans, rinsed 

4 slices bacon, cooked and crumbled

1 medium orange bell pepper, finely diced

1⁄2 cup chopped celery

1⁄2 cup chopped toasted walnuts

1⁄2 cup chopped fresh parsley

1⁄2 cup shredded sharp Cheddar cheese

1. Preheat oven to 350

2. Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place heads on a piece of foil, drizzle with 1 tsp. oil and wrap into a package. Roast until garlic is very soft and starting to brown, 55 – 65 minutes. Carefully unwrap and let cool 10 minutes

3. Squeeze garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.

4. 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 either room temp or cold.