2 tablespoon finely chopped fresh parsley, or basil
Salt & freshly ground pepper, to taste
Heat the oven to 400°F.
Peel away the loose outer layers around a head of garlic. Leave the head itself intact with cloves connected. Trim the top of the head of garlic about 1/8 inch to expose the tops of the garlic cloves.
Drizzle 1 to 2 teaspoons of olive oil over the garlic.
Next, wrap the garlic aluminum foil and roast in the oven for 30-40 minutes. Depending on the size and amount of garlic you are roasting, check the garlic at 20 min. to see if it is golden brown and softened.
Using a box grater over a bowl, grate the larger tomatoes until you get to the skin.
Press the roasted garlic into the bowl out of two cloves.
Whisk in the vinegar and drizzle the olive oil into the mixture.
Next, whip in the cheese, parsley, salt and pepper to taste.
Gently add the cherry tomatoes into the vinaigrette and pour over the lettuce of choice.