Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.
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.
Refrigerate vinaigrette in an airtight container up to three days.