Roasted Garlic Vinaigrette

• 3 whole garlic bulbs
• 1 teaspoon plus 2 tablespoons olive oil, divided
• 3 tablespoons tarragon vinegar
• 2 tablespoons water
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425u0b0 for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

garlic, olive oil, tarragon vinegar, water, sugar, lemon juice, italian seasoning, mustard, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-garlic-vinaigrette/ (may not work)