Roasted Garlic Vinaigrette

This recipe is by M.S. Milliken & S. Feniger, Food TV.

Recipe courtesy of iVillage member dixiedog_2007

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Ingredients

12 garlic cloves, roasted and peeled		1/2 cup olive oil
1/4 cup red wine vinegar		1 teaspoon coarse salt
1 tablespoon honey		1/2 teaspoon freshly ground black pepper
Juice of one fresh lime

Total:

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1
For the salad, member dixiedog_2007 said, "I used mixed lettuce, cukes, cherry tomatoes, squash, carrots, cubed cheese, kidney beans, baby carrots and purple onion."
2
To roast garlic: Preheat oven to 350 degrees F. Drizzle a tiny bit of olive oil over unpeeled garlic cloves, and wrap in aluminum foil. Place on a cookie sheet and bake about 1 hour, or until soft throughout. Set aside to cool, then peel.
3
Combine the garlic, vinegar, honey and lime juice in a blender and puree until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper.

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