CREAMY ROASTED GARLIC DRESSING

Makes: about 1 cup/250 mL

Pair this dressing with sturdy greens. You will need about

2 tbsp (30 mL) of dressing per

2 cups (500 mL) of greens. 3 large garlic heads, outer papery skins removed and top third of head cut off and discarded

1/4 cup (60 mL) white wine vinegar

3 tbsp (45 mL) water

2 tsp (10 mL) honey

1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) minced fresh thyme

Salt and pepper

1/3 cup (80 mL) extravirgin olive oil

1. Adjust oven rack to middle position and heat oven to 350 F (175 C).

2. Wrap garlic in aluminum foil and roast until golden brown and very tender,

1 to 1 1/4 hours.

3. Remove garlic from oven and carefully open foil packets.

4. When garlic is cool enough to handle, squeeze cloves from skins (you should have about 6 tbsp/ 90 mL); discard the skins.

5. Process garlic, vinegar, water, honey, mustard, thyme, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper in blender until smooth, about 45 seconds, scraping down sides of blender jar as needed.

6. With blender running, slowly add oil until incorporated, about 1 minute.

7. Season with salt and pepper to taste. (Dressing can be refrigerated for up to 1 week; whisk to recombine before using.)