This dressing was concocted for Grilled Strawberries and Little Gem Salad, but would work well with grilled shrimp, lamb meatballs, or falafel. It would go nicely with Herbed Chicken Paillards in a sandwich as well.
INGREDIENTS:
¼ cup mint leaves, packed (Try for the most tender leaves, usually from the ends) ¼ cup white balsamic vinegar 1/8th cup agave syrup or sugar ½ teaspoon Dijon style mustard Salt and pepper to taste ¼ cup grapeseed or sunflower oil, or other neutral flavored oil ½ cup plain yogurt, whey poured off
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.
Yield: Around 1¼ cup dressing
Source: Chef Andrew E Cohen
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