​Lemon-Roasted Vinaigrette

Preheat oven to 325. Wrap lemons tightly in foil and roast in middle of oven until soft, about 1 hour. Carefully open foil, then cool lemons just enough to handle. Halve lemons and juice them. Whisk together juice, sugar, thyme and salt and pepper. Add oil in slow stream, whisking until emulsified. Serve over fish, chicken or salad greens.

Lemon 2lg (5 oz each)
Sugar 1tsp
Thyme 1.5tsp fresh
Oil 0.67c olive