In addition to being a great all-purpose marinade or salad dressing, this bright, minty vinaigrette is just right for marinating olives or artichokes for an antipasti platter. For a more substantial nosh, serve it alongside our Grilled-Shrimp Grand Aioli, it's the perfect dipping sauce for seafood and vegetables. Another bonus: you can make this homemade dressing up to three days ahead.
Ingredients
-
3 tablespoons Dijon mustard
-
3 tablespoons Champagne or white-wine vinegar
-
¼ teaspoon sugar
-
¼ cup lightly packed fresh mint leaves, finely chopped
-
¼ cup minced red onion or shallot
-
¼ cup extra-virgin olive oil
-
Kosher salt and freshly ground pepper
Directions
-
In a bowl, whisk together mustard, vinegar, sugar, mint, and onion. (Or, if not using immediately, reserve mint and whisk in just before serving.)
-
Slowly whisk in oil; season with salt and pepper. Refrigerate in an airtight container until ready to serve, or up to 3 days.