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Preheat you oven to 375°F/190°C.
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Drizzle the top of the head of garlic with the oil, and then sprinkle with a pinch of salt and pepper. Place the garlic cut-side down in a small heatproof ramekin. Roast for about 40 minutes, until the cloves are soft. Allow to cool.
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In a bowl, combine the creamer and vinegar, whisk gently, and set aside for 1 to 2 minutes.
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When cool enough to handle, remove 4 cloves of the roasted garlic, and use the blade of a knife to squeeze the flesh out of skin. Transfer the roasted garlic pulp to your blender, add the curdled creamer mixture, and throw in the mayonnaise, lemon juice, maple syrup, and remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Blast on high for 20 to 30 seconds until smooth and creamy. Fold in the chives.
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To serve, divide the lettuce among four salad plates, drizzle with equal amounts of the dressing, then top each serving with radishes and avocado.