Creamy Roasted Garlic Vinaigrette

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Garlic, bulb

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1 cup Olive oil, Extra Virgin

Found on southernboydishes.com

Description

Ingredients

• 1 bulb garlic
• 1 cup extra virgin olive oil, plus 1 teaspoon
• 1/2 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 egg yolk (optional)
• 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Directions

• 1. Preheat oven or toaster oven to 400 degrees. Peel excess skin from garlic bulb. Cut of top 1/3 of bulb, exposing tops of individual cloves. Drizzle with 1 teaspoon olive oil and wrap in aluminum foil. Roast for 30 minutes. Remove from oven and squeeze individual cloves from skin.
• 2. Transfer 8 cloves roasted garlic, vinegar, mustard, honey, egg yolk, salt, and pepper in a blender or food processor. Blend until well combined. With blender running, slowly add olive oil and blend until thick and creamy. Transfer to a small bowl and refrigerate until ready to use. Dressing will keep in the refrigerator for up to 2 days. If you omit the egg, it will keep for 1 to 2 weeks.