Vegan Confit Garlic and Pickled Onion Vinaigrette

1. **Garlic Confit:** Place 1 metric handful of peeled garlic and one shallot in an oven-safe dish. Add a sprankle of fresh rosemary or thyme. Cover completely with any neutral-ish oil and add a pinch of salt. Roast uncovered at 415°F (215°C) for 15-20 minutes, or until golden brown. 
2. **Pickled Onions:** In a sauce pot, combine 2 cups red wine vinegar, 1 cup sugar, a pinch of whole black peppercorns, 1 thick cinnamon stick, and a pinch of salt. Bring to a boil, then reduce heat to medium and reduce the liquid by half. Slice one whole red onion to your desired thickness (e.g., 1/4 inch for sandwiches). In a metal bowl, add the sliced onions and 1 cup of ice. Pour the hot pickling liquid over the onions and ice. Let sit covered for 45 minutes, then transfer to the fridge until needed.
3. **Confit Pickle Vinaigrette:** In a blender, combine the confit garlic (from step 1), the pickling liquid and pickled onions (from step 2), 1 metric spoonful of whole grain mustard, and a handful of cilantro. Blend until well combined. This sauce can be used on sandwiches, in salads, on grilled chicken, or any other dish.