Roasted Garlic Vinaigrette
With sweet roasted garlic, tangy Dijon mustard, honey, and fresh lemon juice, this Roasted Garlic Vinaigrette is the perfect dressing for summer salads, grain bowls, and more!
Equipment
- mason jar with lid
Ingredients
- 6 roasted garlic cloves
- 1/2 cup olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon sliced chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Smash the roasted garlic with the flat side of a knife and chop and press until it's a paste. Add the roasted garlic paste to a mason jar with the rest of the ingredients (olive oil, lemon juice, white wine vinegar, chives, Dijon, honey, oregano, salt & pepper).
- Place lid on mason jar and shake vigorously to incorporate the ingredients. Let sit or refrigerate for 15 minutes to let the flavors meld before eating. Garlic will settle at the bottom of the jar, so shake before serving. Enjoy!
Use an immersion blender for a creamier vinaigrette
Notes
- This recipe makes approximately 2/3 cup. Depending on how much is used per serving, you should get (5) 2-tablespoon servings.
- Store leftover vinaigrette in the fridge for up to 4-5 days.
- The olive oil may solidify in the refrigerator. Just let it sit on the counter for 15-20 minutes before serving and shake or whisk it.
- Champagne vinegar and red wine vinegar can be used instead of white wine vinegar. You can also replace the lemon juice with vinegar and vice versa, but the flavor may change slightly.
Tried this recipe?Let us know how it was!