Wrap an unpeeled bulb of garlic tightly in aluminum foil.

Roast in a preheated 400F oven for about 45 minutes, until soft.

Unwrap and allow the garlic to cool.

Peel the roasted garlic cloves and squeeze out the pulp.

Combine the red wine vinegar, honey, salt, and roasted garlic pulp in a blender or food processor.

Puree until the ingredients form a paste.

With the blender or food processor still running, slowly add the olive oil and lemon juice.

Blend until the vinaigrette is emulsified.

Transfer the dressing to an airtight container.

Refrigerate until ready to serve. Allow flavors to meld for at least 30 minutes before using.