Roasted Garlic Vinaigrette

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.

• Ready In: 55 mins
• Serves: 4
• Yields: 3/4 cup

Ingredients

• 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.