- ¾ c olive oil
- ½ c firmly packed fresh mint leaves
- ¼ c white wine vinegar
- 1 T plus 1 t Dijon mustard
- 1 T plus 1 t honey
- ¼ t kosher salt
- freshly ground pepper to taste
Combine olive oil and mint in a blender and process until puréed, about 15 seconds. Add vinegar, mustard, honey, kosher salt and pepper and blend until just incorporated. Do not over blend. Refrigerate covered for up to a week.
Would be great with fruit or on lamb.