This is a fantastic dressing to use on fresh cut greens and lettuce! I usually combine the ingredients based on sight, so please be aware that these measurements are “approximates”. You will have to adjust to taste.
1 cup of freshly picked Mint leaves, including stems if they are tender
1 teaspoon of chopped Garlic (pre-chopped jar is fine)
1 teaspoon of Sugar or Honey (unpasteurized Honey, if available)
2 tablespoons of reduced Balsamic (Metro’s Irresistible Glacé works well)
¼ cup of “quality” cold-pressed extra-virgin Olive Oil
1-2 Tbsp of ripe Avocado (optional, makes a thicker, more velvety dressing)
Place all of the ingredients in a high-speed blender. I use a bullet because it is tall enough to accommodate the amount you need for dressing, but not too big. Pulse on high until everything is well combined and the mint is finely pureed.
Note: You may need to add more Olive Oil or Balsamic if there is not enough liquid to puree the mint. Taste and adjust.
Source: This is an Agrestal original recipe, 2012