Ingredients for Balsamic Roasted Garlic Vinaigrette
- Garlic Cloves
- Balsamic Vinegar
- Dijon Mustard
- 1 tablespoon olive oil (for roasting) + 1/2 cup olive oil (for vinaigrette)
- Salt And Pepper
How to Make Balsamic Roasted Garlic Vinaigrette
- Preheat oven to 350°F (175°C). Cut the top off of 1 whole head of garlic and drizzle with 1 tablespoon of olive oil. Wrap in foil and roast for 30-35 minutes, or until soft and golden brown.
- Let the roasted garlic cool slightly, then squeeze the soft cloves out of their skins into a medium-sized bowl. Roughly mash with a fork.
- Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard to the bowl. Whisk vigorously to combine.
- Slowly drizzle in 1/2 cup olive oil while whisking constantly to emulsify the vinaigrette.
- Season generously with salt and freshly ground black pepper to taste. Start with 1/2 teaspoon of each and adjust according to your preference.
- Refrigerate for at least 1 hour to allow the flavors to meld. The vinaigrette will thicken as it chills.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
22g
Carbs
1g
