This dressing is a variation on another which contains mustard and uses a different sweetener. This iteration is for a salad of blueberries and strawberries and tender red butter leaf lettuce.
INGREDIENTS:
¼ cup mint leaves, packed (Try for the most tender leaves, usually from the ends) ¼ cup white balsamic vinegar 1-2 tablespoons light flavored honey (the Kimes Apiaries honey is perfect for this) Salt and pepper to taste ¼ cup grapeseed or sunflower oil, or other neutral flavored oil ½ cup plain yogurt (use a mild yogurt, nothing too tart like Greek style)
METHOD:
Put all ingredients except the oil and yogurt into a blender. Puree for 30 seconds to 1 minute until no discernible chunks of leaf are left.
As soon as the leaves are well pureed, remove the plug from the center of the top and in a thin stream, drizzle in the oil.
Remove the top and add the yogurt, then replace the top. Blend in at a slower speed to mix and emulsify all the ingredients.
Dressing will keep 3-5 days in the refrigerator.
Chef’s Notes:
This dressing is great with any berries, or even melon. This would work with cold shrimp or a salad with romaine, carrots, and sugar snap peas. Up the mint a little and maybe back off on the honey and you could use this as a dipping sauce for lamb skewers or meatballs.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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