Roasted Garlic Vinaigrette
2 heads of garlic
¾ 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 ¾ cup olive oil in a steady stream until well combined. Season to taste with salt and pepper.