1 medium head of garlic, peeled and cut into pieces
1/2 large red onion, diced
1 medium head of celery, diced
1/2 teaspoon salt and pepper to taste
1 teaspoon prepared Dijon mustard
3 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a medium skillet. Stir the garlic in olive oil and saute until golden brown. Remove garlic cloves and brush over skillet. Add celery and onion, cover evenly, and add salt and pepper to taste. Mix thoroughly.
Add salsa/white wine, olives, lemon zest and lemon zest. Cook over medium heat until heated through but not to boiling.