Pink's Citrus Vinagrette

Pink's Citrus Vinagrette

-6 garlic cloves, skins on
1/2 cup orange juice
1 tsp honey
1 tsp balsamic vinegar
1/4 cup olive oil (I use less)
salt and pepper to taste

Roast the garlic until soft. Squish out (crush it up some) into a small saucepan that has the OJ in it. Bring to a boil and cook five minutes, stirring constantly (watch out, it gets bubbly). Strain into a bowl, and whisk in the honey, vinegar, and oil. Add salt and pepper to taste.

Really good on greens with baked tofu (or roasted beets) and crumbled goat cheese.

(courtesy Pink)