Pre heat the oven to 400. Separate the garlic cloves on a baking sheet. Drizzle with a little olive oil and bake for 15-25 minutes paying close attention to the baking process as you don’t want the garlic to burn. You want to achieve a soft garlic pod and lightly golden brown in color.
Using a small food processor, add the garlic, anchovy, dijon, Worcestershire and egg whites. Pulse on high for 20 seconds to get the ingredients blended well.
With the machine going, stream in the EVO until fully emulsified.
Stop the machine, remove the lid and add the lemon juice and Asiago. Blend well for 20 more seconds. Salt and pepper to taste.
Toss the salad with the vinaigrette and top with additional Asiago cheese, croutons and lemon zest.
Enjoy!