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Former US secretary of state Hilary Clinton calls von Furstenberg one of the very first women who had really broken through the glass ceiling in business

Roasting brings out their earthy depth, while a mixture of broth, balsamic vinegar, Dijon mustard and honey adds brightness and complexity

(I prefer smooth over robust.) Using a mini food processor makes it much easier to emulsify this dressing, which thickens in a bit and ensures it doesn't separate

For the Dressing: In a tall container or mixing vessel, combine garlic, anchovy paste, salt, egg yolks, lemon juice, and Dijon mustard.2 cloves garlic, 2 tablespoons anchovy paste, Pinch salt, 2 egg yolks, 4 tablespoons lemon juice, 1 teaspoon Dijon mustard Using an immersion blender, blend the mixture on high speed until well combined