Ingredients:

1 large bulb of garlic

6 tbsp. olive oil

2 tbsp. honey

2 tbsp. cider vinegar

2 tbsp. vegetable broth

1 tbsp. Dijon mustard

Salt and freshly ground pepper, to taste

Directions:

Preheat oven to 400 degrees. Cut 1/4 inch off the top of the garlic bulb, exposing the raw garlic. Place bulb in an oven-proof dish large enough to accommodate the garlic. Pour olive oil over garlic. Cover dish with a double layer of foil paper. Bake garlic in preheated oven for 45 minutes, or until garlic is tender. Remove foil paper and let mixture sit at room temperature until garlic is cool enough to handle.

Place honey, vinegar, vegetable broth, and mustard into the container of a food processor. Squeeze each clove of garlic out of its skin and into the processor container along with the other ingredients. Pulse processor to blend. With machine running, pour remaining olive oil from the dish through the food chute. Check dressing for flavor and add salt and pepper, to taste. (Alternatively, dressing may be made by hand in a large bowl with a whisk.)

Dressing can be stored in a closed container in the refrigerator for 3 days.

Makes enough dressing for 4-6 salads. Dressing can also be drizzled over grilled fish, chicken, or vegetables.