Dress up your salad with this delicious homemade Roasted Garlic and Rosemary Vinaigrette, made with whole, real-food ingredients!
Preheat an oven to 375 degrees fahrenheit. Cut the tip of the garlic head off so that the tops of the cloves are exposed. Place onto a baking sheet and drizzle with olive oil. Roast for 35-40 minutes, until the top is browned.
Let the garlic cool, then remove the cloves and place into a blender. Add in the remaining ingredients and blend until smooth.
Store in the fridge. Enjoy!