Roasted Garlic Dressing

This is a very versatile dressing that you can use on salads or on steamed veggies (asparagus and broccoli are good with this). Roasting the garlic makes it mellow and sweet. Adapted from a Moosewood recipe.

• Ready In: 25 mins
• Yields: 1 2/3 cups

Ingredients

• 10 -12  cloves garlic, unpeeled
• 1  cup olive oil (not extra virgin)
• 1⁄3 cup  balsamic vinegar
• 1⁄3 cup water
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  tablespoon Dijon mustard

Directions

1. In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
2. Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
3. When cool enough to handle, peel the cloves.
4. In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
5. covered and refrigerated, this dressing will keep for several weeks.