Roasted garlic is everything! That said, it takes a bit of time but if the garlic is ready to go then this salad dressing is mere moments away from being prepared. Borrowed from Eating Well, we drizzled this over a kale, goat cheese, pepita and pear concoction that made our dinner salad a very wonderful thing – enjoy!
1 large head of garlic – trim and toss the top 1/2-inch of the garlic head, drizzle with a tablespoon or so of olive oil on a sheet of foil, bundle into a sealed package and roast for about 40 minutes at 400. Allow to cool until you’re able to touch it and then squeeze out all of the roasted garlic goodness and chop or mash into a paste
1/4 c. olive oil AND 1/2 c. buttermilk
1 T. EACH Dijon AND honey
1 t. lemon zest AND 2 T. lemon juice
1/2 t. EACH onion powder AND salt
Transfer the mashed garlic to a jar with a secure lid, add the remaining ingredients, put on the lid and give it all a good shake. Dress your salad as you wish and dive in!