Honey Mustard Garlic Dressing


  • 2 heads roasted garlic**
  • 2 Tbsp. Dijon mustard
  • 1.5 to 2 Tbsp. mild honey
  • 3 Tbsp. cider vinegar
  • 1/4 cup unsweetened apple juice
  • 1/4 tsp. salt
  • ground black pepper to taste


  1. Squeeze the garlic paste from the roasted heads into a blender/food processor.  Add the mustard, honey, vinegar, apple juice, salt, and pepper and puree until smooth and creamy.
  2. Tightly covered and refrigerated, it will keep for about 4 days.

** Roasted Garlic: Preheat oven to 375 degrees F.  Remove some of the papery skin from the heads of garlic, being careful not to break the cloves apart.  Cut off top 1/2 inch of each head.  Place the heads of garlic in the middle of a sheet of aluminum foil.  Add a tablespoon of water and fold the aluminum foil to form a sealed package.  Bake for 45-60 minutes, until the cloves are very soft to the touch.  Let cool.  Squeeze the garlic paste from the heads as needed.  Sealed and refrigerated, roasted garlic will keep for at least a week.

Source: Moosewood Restaurant Low-Fat Favorites Cookbook


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