Preheat oven to 400F. Cut parchment paper into squares a little larger than each bulb

Peel away any loose garlic skin while leaving the bulbs intact.

Use a sharp knife and cut about ¼” off the top of the bulbs. It should expose the ends of each individual bulb.

Place a piece of parchment paper on the counter and then place a head of garlic in the center.

Wrap the parchment paper around the head of garlic and twist at the top to prevent it from opening. Place the wrapped garlic head in the muffin tin.

Repeat until all bulbs are wrapped.

Roast in the oven at 400F for 30 to 40 mins – or until the cloves are soft and lightly browned.

Remove from the parchment paper to cool enough to handle.

Use your fingers to gently squeeze the bottom of each clove to have it pop out of its skin. You can use a small knife or fork for additional assistance, if needed.

Add all the roasted garlic cloves to the food pro or blender.

Add all the vinaigrette ingredients to the food pro or blender alongside the garlic.

Pulse/blend until all ingredients are well combined. If you’d like a thinner dressing, add a little more water.

Use immediately or store in a glass jar for up to five days.