Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, February 2004
- 10 Roasted Garlic Cloves
- 3 tablespoons sherry vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3/4 teaspoon coarse salt
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.