Ingredients
For the roasted garlic paste:
8 whole heads of garlic
1-1/2 tsp extra virgin olive oil
Large pinch of kosher salt
Large pinch of black pepper
Large sprig of fresh thyme (optional, but very nice)
For the dressing:
1 tsp roasted garlic paste
1 tsp honey
1 Tbsp rice vinegar
2 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Directions
Preheat the oven to 400°F.
Slice the top half-inch off each head of garlic. Set the garlic on alumnimum foil on a rimmed baking sheet. Drizzle the garlic with olive oil. Sprinkle with salt and pepper, and place the thyme on top. Fold up the foil to seal the packet tightly.
Bake at 400F for 1-1/2 hours, until the tops of the garlic heads are medium-brown and the garlic cloves are soft. Remove from the oven and set aside to cool.
When the garlic is cool enough to handle, squeeze the cloves into a small bowl. Mash gently with a fork. (At this point, the garlic paste can be refrigerated in a jar with a tight-fitting lid, or frozen.)
To make the dressing, combine 1 teaspoon of the paste with the remaining ingredients in a small jar. Shake vigorously to emulsify the dressing.