White Bean Salad with Cheddar & Walnuts

2 whole heads garlic
1 t. extra-virgin olive oil, plus 1/3 c. divided
2 T. plus 1 t. cider vinegar
2 t. Dijon mustard
3/4 t. chopped fresh thyme or 1/4 t. dried thyme
3/4 t. salt
1/2 t. ground pepper
3 15-oz. cans navy or great northern beans, rinsed
4 slices bacon, cooked and crumbled (optional)
1 medium orange bell pepper, finely diced
1/2 c. chopped celery
1/2 c. toasted walnuts
1/2 c. chopped fresh parsley
1/2 c. shredded sharp Cheddar cheese

Preheat oven to 350. 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 t. oil, and wrap into a package. Roast until the garlic is very soft and starting to brown, 55-65 min. Carefully unwrap and let cool for 10 min.

Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 c. 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 cold or at room temperature.

Serves 10.

Eating Well magazine, May/June 2015, p. 63.