via Sue Gilbert
3/4 cup olive oil
1/2 cup tightly packed mint leaves
1/4 cup white vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon honey
1/4 teaspoon salt
freshly ground pepper to taste
Combine olive oil and mint in ablender until pureed, about 15 seconds. Add vinegar, mustard, honey, salt and pepper and blend for about 5 seconds. Do not over blend or the vinaigrette will be too thick.
Goes with Butter Lettuce, Mango, and Goat Cheese Salad. It can also be used to accompany lamb.
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