Roasted Garlic Vinaigrette

8 garlic cloves
Olive or vegetable oil
2 tablespoons red wine vinegar
1 tablespoon chopped onion
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper

Roast garlic:
Heat oven to 350 F.  Coat garlic cloves with oil, place in a small ovenproof pan, and cover with lid or aluminum foil.  Roast for 45 minutes or until garlic is soft and lightly browned.  Peel the garlic.

Combine the roasted garlic, vinegar, onion, honey, and lime juice in a blender or food processor and puree.  With the motor running, slowly add the olive oil until emulsified.  Season to taste with salt and pepper.

May be prepared up to 1 day ahead and refrigerated.  Bring to room temperature before serving.

Makes about 1 cup.

From Bold American Food by Bobby Flay