Garlic Custards

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1 whole head garlic

Olive oil

Custard:

2 tablespoons roasted garlic

1 jalapeno chile, minced very fine

2 cups cream

4 egg yolks

2 whole eggs

1/4 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon ground nutmeg

Vinaigrette, recipe follows

Herbed Hazelnuts, recipe follows

Vinaigrette:

1/4 cup red wine vinegar

1/4 cup olive oil

1 teaspoon Dijon mustard

1 cup Salsa Fresca, recipe follows

Herbed Hazelnuts:

2 tablespoons butter

1 cup hazelnuts (filberts), toasted

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon dried thyme, crumbled

Pinch cayenne

1/8 teaspoon ground cumin

Salt and freshly ground black pepper

Salsa Fresca:

1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice

1/4 cup finely chopped onion

1/4 cup chopped fresh cilantro leaves

1 jalapeno or serrano chile, seeded, deveined, and finely chopped

3 tablespoons fresh lime juice

Salt and freshly ground black pepper