Roasted Garlic Vinaigrette

Melanie D's Note:

From Livestrong.com. We haven't tried this yet, but I'm going to make it soon. The original recipe called for 3 garlic cloves, but after reading the directions, I strongly suspect they meant three HEADS of garlic. Please let me know if I am mistaken and it would be better with 3 cloves instead of three heads of garlic.

• Total Time: 55 mins
• Prep Time: 5 mins
• Cook Time: 50 mins

Ingredients:

Serves: 4

Yield: 0.75 cup

• 3 heads garlic
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons italian seasoning
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions:

1. Preheat oven to 425 degrees F.
2. Remove the papery outer skin from garlic (do not peel or separate cloves). Cot tops off of garlic bulbs. Brush with 1 tsp oil. Wrap each bulb in heavy-duty foil. Bake at 425F for 30-40 minutes or until softened. Cool for 10-15 minutes.
3. Squeeze softened garlic into a blender. Add vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper, and remaining oil. Cover and process until smooth.
4. Store in the refrigerator.