Roasted Garlic Vinaigrette

• 1 whole head of garlic
• 2 tablespoons olive oil
• Salt
• 2 tablespoons chopped fresh parsley
• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• Pinch of sugar
• 1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 400F.
2. Cut the head of garlic in half cross-wise and place it cut side up on a sheet of foil.
3. Drizzle it with olive oil and sprinkle it with salt.
4. Fold the foil up and around the halves of garlic, making sure they stay flat.
5. Seal the foil into an airtight package.
6. Roast until golden and soft, about 60 minutes.
7. Let the garlic cool slightly in the foil.
8. Squeeze the garlic cloves out of their skins into a blender.
9. Add the parsley and balsamic vinegar and pulse together until blended.
10. Drizzle the extra-virgin olive oil into the blender while the machine is running.
11. Add the sugar, 1/2 teaspoon salt, and pepper and blend until incorporated.

head of garlic, olive oil, salt, parsley, balsamic vinegar, extravirgin olive oil, sugar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/roasted-garlic-vinaigrette-394331 (may not work)