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Balsamic vinaigrette is a culinary staple that has won over taste buds around the world with its robust flavor and versatility. This iconic dressing is not just a simple combination of vinegar and oil; it’s a delightful blend that can elevate salads, marinades, and even roasted vegetables. Among the myriad ways to enjoy balsamic vinaigrette, the Savory Herb-Infused Roasted Balsamic Vinaigrette stands out as a unique twist that brings an aromatic depth to the classic recipe.

Roasted Balsamic Vinaigrette with Herbs

Discover the culinary magic of homemade Savory Herb-Infused Roasted Balsamic Vinaigrette. This delightful dressing transforms any dish with its unique flavor profile, thanks to roasted garlic and a mix of fresh herbs. Perfect for salads, marinades, or drizzling over roasted vegetables, this vinaigrette not only elevates your meals but also supports your health with its nutritious ingredients. Make it your own and savor the delicious difference in your cooking!
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Ingredients
  

1 cup balsamic vinegar

2 tablespoons honey or maple syrup (for a vegan alternative)

1/2 cup extra virgin olive oil

4 cloves garlic, unpeeled

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)

Salt and freshly ground black pepper, to taste

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Place the unpeeled garlic cloves onto a small square of aluminum foil. Drizzle with 1 teaspoon of extra virgin olive oil and sprinkle with salt and pepper. Fold the foil around the garlic tightly, creating a sealed pouch. Roast in the preheated oven for 20-25 minutes, or until the garlic is soft and aromatic.

    Prepare the Vinaigrette Base: While the garlic is roasting, in a medium mixing bowl, whisk together the balsamic vinegar, honey (or maple syrup), and Dijon mustard until the mixture is well combined and smooth.

      Incorporate Olive Oil: Gradually pour in the extra virgin olive oil while continuously whisking. This process will help emulsify the vinaigrette, creating a rich and creamy texture.

        Add Herbs and Seasoning: Once the garlic has roasted and cooled slightly, carefully squeeze the soft cloves out of their skins and into the dressing mixture. Add the dried oregano, dried thyme, and finely chopped fresh rosemary. Season with salt and freshly ground black pepper to taste.

          Mix and Adjust Flavor: Whisk all the ingredients together vigorously until fully blended. Taste the vinaigrette and adjust the sweetness or seasoning as desired, adding more honey or salt as needed.

            Store or Serve: Transfer the vinaigrette into a clean jar or an airtight container. You can enjoy it immediately or refrigerate it for up to one week. Remember to give the vinaigrette a good shake before serving, as some separation may occur.

              Prep Time, Total Time, Servings: 10 mins | 35 mins | Makes about 1 1/2 cups

                - Presentation Tips: Drizzle the vinaigrette over a fresh salad or roasted vegetables, and garnish with whole herbs or a sprinkle of freshly cracked black pepper for an enticing visual appeal.