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2 heads roasted garlic
1/2 cup orange juice
2 teaspoons Dijon mustard
2 tablespoons rice wine vinegar or white wine vinegar or cider vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon fresh tarragon -- minced (or 1/2 teaspoon dried)

Squeeze the garlic paste from the heads of roasted garlic into a blender. Add the orange juice, mustard, vinegar, salt, and pepper and puree until smooth and creamy. Add the tarragon and whirl briefly just to mix-there should be flecks of green throughout the golden dressing. Set aside for at least 30 minutes to allow the flavors to marry. Tightly sealed and refrigerated, the dressing will keep for about a week.

Per serving: 13 Calories; less than one gram Fat (8% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 110mg Sodium
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