INSTRUCTIONS

• 1. Prepare potatoes according to package directions. After 10 min. divide into 3 separate containers, keep warm.
• 2. Add pesto to first mashed container, stir well. Keep warm.
• 3. In a medium pot on low heat, add shaved garlic and olive oil and cook until garlic is golden brown, 5-7 min., strain garlic chips and reserve. Mix roasted garlic oil into second mashed container, keep warm.
• 4. Brush the romaine hearts with vinaigrette, reserving extra. Place face down on a preheated grill for 1 min., until grill marks appear. Remove from the grill, chop into thirds.
• 5. In a mixing bowl, combine roasted peppers with remaining balsamic vinaigrette.
• 6. To serve, place 3-oz of pesto mash, 3-oz of plain mash and 3-oz of garlic mash onto a plate.
• 7. Over the plain mashed, place 2-oz of roasted pepper and balsamic mixture.
• 8. Place 1 piece of chopped lettuce over each pile of mashed.
• 9. Garnish with crispy pieces of shaved garlic, drizzle the place with 1 Tbsp. of the balsamic from the roasted peppers and ½ Tbsp. of the roasted garlic oil.