Once the strawberries have cooked, add all the ingredients to a blender. Be sure to include the juices that came out of the berries while roasting. Purée the mixture until smooth and consistent. Serve cold and keep refrigerated.
¼ cup balsamic vinegar, ¼ cup extra-virgin olive oil, 1 tablespoon Dijon or homemade mustard, 1 clove garlic, ¼ teaspoon salt, ¼ teaspoon pepper