You only need 1 head of garlic for this recipe, but if you’d like to make extra confit garlic, you can add another head and save it for later when straining the garlic from the oil

You will not use the full amount of oil in the final recipe, and can save the extra garlic-and-herb-infused oil for another use. Use the smallest dish that fits all the garlic so that you don’t need to use too much extra olive oil.

Preheat the oven to 350°F.

In a small baking dish, combine the garlic, thyme, and olive oil until the garlic is submerged, then add a pinch of sea salt. Place in the oven, uncovered, and bake until the garlic is deeply golden brown and soft, 45-50 minutes. Remove from the oven and set aside to cool briefly.

Remove the cooled garlic from the oil and place it on a small cutting board. Strain the oil to remove any thyme and set aside. .

Prepare an ice bath for the green beans: add ice and cold water to a large bowl and set aside. Steam the green beans on the stovetop or in the microwave for 3-5 minutes (depending on preferred doneness), then immediately shock in the ice bath to preserve their color.

While the green beans steam, chop the confit garlic into small pieces and add to a large bowl. Add the dijon mustard, white wine vinegar, 2 tablespoons of the reserved garlic olive oil, and a pinch of salt and black pepper. Whisk until emulsified, then set aside

Drain and dry the green beans, then add to the bowl with the garlic dressing. Toss the green beans in the dressing, then add the toasted slivered almonds if using. Serve at room temperature or cold.