Roasted Garlic Vinaigrette

Courtesy of Marianne Moore | Photo by Greg Rannells
October 2016

Roasted Garlic Vinaigrette


2 heads of garlic
cup olive oil, plus more for drizzling
2 Tbsp. sherry vinegar
1 Tbsp. Dijon mustard
Kosher salt and freshly ground black pepper, to taste


Preheat the oven to 375 degrees.
Slice off the tops of the garlic so the cloves are exposed. Place the garlic heads in a small baking dish and drizzle with olive oil. Cover with foil and roast until the garlic is golden brown, fragrant and softened, 20 to 25 minutes.
Let the garlic cool, then squeeze the cloves into a blender, discarding the skins. Add the vinegar and mustard, and blend until smooth. With the machine running, add cup olive oil in a steady stream until well combined. Season to taste with salt and pepper.