All Dressed Up - Part Deux

My first attempt at salad dressing wasn’t half bad, but I think I was so proud of myself that my opinion may have been influenced. This weekend I took my second crack at it, and this one is much better! Here is how I made my new favorite- roasted garlic & white balsamic vinaigrette.

I decided to roast some garlic on Saturday, which was a gamble in itself. I have done it plenty of times as a whole head, but I only had peeled cloves in the fridge. I threw a bunch of them on some foil, drizzled some olive oil, salt and pepper, and folded it up tight. After 30 minutes in the oven at 350, they were beautifully roasted. Now I had to figure out what to do with them. Time to break out the mini Cuisinart. I dropped in about 10 cloves, some olive oil, salt, pepper, white balsamic vinegar, and a squeeze of lemon and some zest. Simple simple simple, and delicious!

My dad always taught me that a recipe is only a guide. I completely agree with this philosophy except when I accidentally make something amazing and only hope I can replicate it. Here’s to hoping.