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Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.

Martha Stewart Living, February 2004

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Yield:
Makes 3/4 cup
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Ingredients

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Directions

Instructions Checklist
  • 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.

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Cook's Notes

Refrigerate vinaigrette in an airtight container up to three days.

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