2 heads roasted garlic
2 Tablespoons dijon mustard
1 1/2 Tablespoons honey -- or more to taste
3 Tablespoons cider vinegar
1/4 cup apple juice
1/4 teaspoon salt
black pepper -- to taste
Squeeze the garlic paste from the roasted heads into a blender. Add the remaining ingredients and puree until smooth and creamy.
Tightly covered, and refrigerated, it will keep up to 4 days (if it lasts that long!!) It makes about 1 cup.
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