roasted garlic & arugula chimichurri

1 small head of garlic roasted
½ shallot, minced
1 bunch of arugula, finely chopped
1 ½ -2 Tbs red wine vinegar
½ c olive oil
Salt and pepper

To roast garlic: Cut garlic in half along its equator, sprinkle the cut garlic with olive oil and salt, wrap in foil and stick in a 350-degree oven (or toaster oven) until very soft (maybe 30 minutes.)

Squeeze the roasted garlic out of its skins and combine it with the remaining ingredients.