Mint Vinaigrette

Fresh and cool tasting, this dressing is good on salads of course, but it goes quite well with grilled fish and shrimp, or with grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, raw or cooked.


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 flavored oil, such as grapeseed or sunflower oil


Put all ingredients except the oil into a blender. Puree for 30 seconds to 1 minute until ingredients are completely puréed. With blender running, slowly drizzle in the oil until the dressing is fully emulsified.

Dressing will keep 3-5 days in the refrigerator.

YIELD: 1 3/4 cups

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