White balsamic and mint vinaigrette

Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. For the perfectly dressed green salad wash and dry green leaves and place in a large bowl. Drizzle over enough vinaigrette to moisten and gently toss so all the leaves are covered in vinaigrette. Place in a serving bowl and serve immediately. Try not to over-dress the salad as it will make it very oily.

Great for vegetable and bean salads. Keeps for 1-2 days in the fridge.

Ingredients

2 Tbsp	White balsamic vinegar (Main)
6 Tbsp	Extra virgin olive oil
2 Tbsp	Mint leaves, finely chopped
½ tsp	Liquid honey
1 serving	Salt and freshly ground black pepper, to taste