Light, fresh, and wonderfully aromatic, this Mint Vinaigrette adds a burst of cool flavor to any dish. Tender mint leaves blend with white balsamic vinegar, a touch of sweetness, and Dijon mustard to create a balanced dressing that’s as versatile as it is refreshing. It’s delicious on crisp summer salads and just as delightful drizzled over grilled fish, shrimp, or lamb kebabs. Try it as a finishing touch for roasted or raw summer squash—it’s the kind of dressing that instantly brightens a plate.
INGREDIENTS:
1/4 cup mint leaves, packed (use the most tender leaves, usually from the ends)
1/4 cup white balsamic vinegar
1/8 cup agave syrup or sugar
1/2 teaspoon Dijon-style mustard
1/8 teaspoon minced garlic
Pinch each salt and fresh finely ground pepper
3/4 cup neutral oil (grapeseed or sunflower recommended)
METHOD:
In a blender, combine the mint, vinegar, agave (or sugar), Dijon, garlic, salt, and pepper. Blend on medium speed for 30–60 seconds, until the mint is finely puréed and the mixture is smooth.
With the blender running on low speed, slowly drizzle in the oil in a thin, steady stream until the vinaigrette is thickened and fully emulsified.
Taste and adjust seasoning—add a pinch more salt or vinegar if desired. Transfer to a glass jar or bottle with a tight-fitting lid and refrigerate.
Shake or whisk before using. The vinaigrette keeps for 3–5 days in the refrigerator.
SERVING SUGGESTIONS:
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Toss with mixed greens, arugula, or grilled vegetables.
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Drizzle over grilled fish, shrimp, or chicken kebabs.
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Spoon over roasted or shaved summer squash.
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Use as a bright dipping sauce for lamb or grain salads.
YIELD: 1 3/4 cups
