White Bean Salad with Cheddar, Bacon, and Walnuts

A better, bolder bean salad. And, I LOVE bean salads!!
(serves 10)

2 whole heads of garlic
1 t. EVOO plus 1/3 cup, divided
2 T. plus 1 t. cider vinegar
2 t. Dijon mustard
3/4 t. chopped fresh lemon* thyme
3/4 t. kosher* salt
1/2 t. freshly* ground pepper
3 15 oz. cans great northern or cannellini beans, drained and rinsed well*
4 slices smoked uncured* bacon, cooked and crumbled
1 med. orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup toasted and chopped walnuts
1/2 cup chopped fresh flat leaf* parsley
1/2 cup shredded sharp cheddar

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 mins. Carefully unwrap and let cool for 10 mins. Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme S&P. 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 at room temp. or chilled.

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