This Roasted Garlic Vinaigrette recipe is magic in a bottle. The garlic is slow roasted until it becomes tender, buttery and rich. Perfect for salads, grain bowls and vegetables!
Ingredients
1head garlic + 1/2 Tbsp. olive oil
2Tbsp.olive oil
1Tbsp.white wine vinegar
1Tbsp.honey
1tsp.dijon mustard
1/4tsp.salt
1/4tsppepper
2Tbsp.water
Instructions
Roast Garlic: Preheat the oven to 400 degrees. Cut off the top of the head of garlic to expose the top of the cloves (see :06 of how-to video). Coat the head of garlic with olive oil and wrap in tinfoil. Put the garlic in the pre-heated oven for 30-35 minutes or until garlic is golden brown and the cloves soft and tender. Once cooled completely, squeeze the head of roasted garlic to push the garlic cloves out of their skins.
Blend: Blend the roasted garlic cloves and remaining ingredients until smooth (about a minute). Use immediately or store in the fridge in a sealed container until needed.
Notes
When stored in the fridge in a sealed container, this vinaigrette recipe will keep for 1-2 weeks.