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ROASTED GARLIC VINAIGRETTE Recipe

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This recipe for ROASTED GARLIC VINAIGRETTE is from Precious Memories: Heirloom Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 heads of garlic, roasted and peeled
1/2 c. extra virgin olive oil
1/4 c. apple cider vinegar
2 Tbs. lemon juice
1/2 tsp. kosher salt
1 tsp. black pepper
1 Tbs. honey (or sugar)
Directions:
Directions:
Cut the pointy top off of the garlic. Brush them with olive oil and roast them in a pan in the oven at 400º for about 25 minutes, until it is starting to turn golden brown and soft. Remove from the oven, allow to cool. Once the garlic is cool, peel the skin off. Discard the skins, save the garlic. Skin peels off really easily after they are roasted. Add all the ingredients to the food processor and process until smooth. Refrigerate until ready to serve. If some of the skin gets processed with the rest of the dressing, no big deal, it won't change the flavor.
Personal Notes:
Personal Notes:
This salad dressing can be vegan if you substitute the honey for agave, and it is dairy free with no substitutions.

 

 

 

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