Lemon and Mint Vinaigrette
- Finely grated zest of 2 lemons
- Juice of 2 lemons
- 1/4 cup plus 2 tablespoons peanut oil
- Coarse salt and freshly ground black pepper
- 6 fresh mint leaves finely chopped
In a medium bowl, whisk together lemon zest, juice, and oil; season with salt and pepper. Just before serving, stir in mint leaves.
SourceThe Martha Stewart Show, October 2010