Roasted Garlic Balsamic Vinaigrette

We went looking for this recipe immediately after an anniversary celebration at a superb local restaurant, 2941. With minimal effort, we found dozens of essentially similar versions. This one stood out because of its sensible technique for roasting the garlic.

We have used it with great success on a variety of salads, on steamed asparagus and steamed broccoli, and, most spectacularly, on boiled new potatoes.

1. In a small, heavy, unoiled skillet, roast the unpeeled garlic for 10 to 15 minutes over medium heat, turning them occasionally. The cloves are roasted when they turn soft and are covered with dark spots.
   
   
2. Remove the garlic from the heat and allow it to cool.
   
   
3. Peel the garlic. In a blender, puree the garlic with half the oil. Add the remaining ingredients, and mix thoroughly.
   
   
4. You can cover and refrigerate the dressing, and it will keep for several weeks.
   
   

1 2/3 cups   

Source: The Moosewood Collective, Moosewood Restaurant Cooks at Home