Garlic Dressing

2 heads garlic

1/2 cups reduced-sodium chicken broth

1/4 cup wine or cider vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

Salt & freshly ground pepper to taste

Preheat oven to 400°F. Pull off excess papery outside skin from garlic without separating the cloves. Slice 1/2 inch off the top of each head. Wrap individually in aluminum foil. Roast for 40 minutes, or until the garlic is very soft. Unwrap the garlic and cool slightly. Separate the cloves and peel. Combine garlic cloves, broth, vinegar, oil and mustard in a food processor or blender; blend until smooth. Season with salt and pepper.