For the roasted garlic:
- 2 large heads of garlic
- 2 tsp. olive oil
- Pinch of salt
- Pinch of black pepper
For the dressing:
- 2 heads of roasted garlic, peeled
- Handful of cashew nuts
- Juice from half of a lime
- 1 tsp. sesame oil
- 2 TBS olive oil
- 1 TBS Dijon mustard
- 1 tsp. capers
- 1 tsp. honey
- 1 TBS white balsamic vinegar
- 1 cup (or more) of vegetable broth
- Salt
- White pepper
To roast the garlic:
Preheat the oven to 400 degrees. Cut the tips off the head, exposing the ends of the cloves so that it is easier to peel them later. Drizzle with olive oil, sprinkle with salt and pepper. Then, wrap each head in a piece of aluminum foil. Roast for 35-40 minutes until tender and aromatic. When done, cool and peel.
Dressing:
Combine peeled garlic, cashew nuts, lime juice, sesame and olive oils, mustard, capers, honey, white balsamic vinegar and vegetable broth. Using a food processor or immersion blender, blend until smooth. Add additional broth if you like a more liquid consistency. Season with salt and pepper to taste.