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!
- 1 head garlic + 1/2 Tbsp. olive oil
- 2 Tbsp. olive oil
- 1 Tbsp. white wine vinegar
- 1 Tbsp. honey
- 1 tsp. dijon mustard
- 1/4 tsp. salt
- 1/4 tsp pepper
- 2 Tbsp. water
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.
When stored in the fridge in a sealed container, this vinaigrette recipe will keep for 1-2 weeks.
Serving: 2Tbsp. | Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Sodium: 136mg | Fiber: 1g | Sugar: 3g
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