A mild, minty vinaigrette is the perfect dressing for a light spring salad. You won’t be overwhelmed by the mint – its a slightly tangy, creamy vinaigrette that won’t overpower the taste of other salad ingredients. I like to use this dressing on a salad tossed with mango, red peppers, toasted macadamia nuts and goat cheese. That exact salad is on my menu for Easter brunch this year.
Don’t save this dressing for salad – it’s great on fish or lamb too, and adds a pretty touch of spring to your plate.
1/2 cup extra virgin olive oil
1/2 cup mint leaves, tightly packed
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. Agave nectar (or honey)
1/8 tsp. kosher salt
fresh ground pepper, to taste
In a large food processor, blend the oil and mint until well combined. Add the remaining ingredients and blend until fully combined. Maked about 1 cup of dressing and can be stored for up to 3 days.