- 6 tablespoons olive oil
- 10 large garlic cloves, unpeeled
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons apple cider
- 1 tablespoon Dijon mustard
- 8 cups bite-size pieces romaine lettuce (1 large head)
- 1 cup crumbled Gorgonzola cheese
- Spiced Pecans
- Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
- Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
- Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.