Roasted garlic and parsley vinaigrette

Recently I roasted a couple of bulbs of garlic and had lots left over. You can read about it here. I decided to make a vinaigrette out of the garlic. I chose to pair it with some parsley from my herb garden. 

I like to compare my dressing recipes with a bottled versions. Many times there are ingredients that are unpronounceable in bottled versions. And those that you can pronounce, you just might not want to consume. Here is the ingredients list on a store bought roasted garlic dressing:

HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, WATER, DISTILLED VINEGAR, GARLIC JUICE, SALT, SUGAR, MUSTARD SEED, ROASTED GARLIC, BELL PEPPERS*, GARLIC*, SPICES, XANTHAN GUM, POTASSIUM SORBATE ADDED AS PRESERVATIVE, ONION*, ANNATTO COLOR, CALCIUM DISODIUMM EDTA ADDED TO PROTECT FLAVOR, CANOLA AND SESAME OIL. *DEHYDRATED

The first ingredient is sugar! Here is my version

~ 10 cloves roasted garlic (I started with 6, but wanted a stronger garlic flavor, so I threw in 4 more)
1 cup parsley leaves
~ 1/2 cup light tasting oil - this is my favorite
~ 2 Tbsp. red wine vinegar
1 pinch of salt

For this recipe I used my food processor. It would work just as well to mince the garlic and parsley and just whisk everything in a bowl.

Because doesn't everyone keep their dressing on the windowsill?

I have done a series of homemade dressings and sauces, you can find all of them listed with links.