Moosewood Restaurant's Honey Mustard Garlic Dressing

This recipe, virtually fat free, is from the new cookbook, "Moosewood Restaurant: Low Fat Favorites". If you only have one vegetarian or low fat cookbook in your collection, this should be it! Don't let the name fool you...this is MORE than just a salad dressing! Try it on baked or grilled salmon, or over steamed vegies. Really good on simple tomato slices too!

2 heads roasted garlic
2 Tablespoons dijon mustard
1 1/2 Tablespoons honey -- or more to taste
3 Tablespoons cider vinegar
1/4 cup apple juice
1/4 teaspoon salt
black pepper -- to taste

Squeeze the garlic paste from the roasted heads into a blender. Add the remaining ingredients and puree until smooth and creamy.

Tightly covered, and refrigerated, it will keep up to 4 days (if it lasts that long!!) It makes about 1 cup.

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