Food & Cooking Recipes Mustard-Mint Vinaigrette Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on July 13, 2022 Rate Print Share Photo: Chris Simpson Total Time: 10 mins Yield: Makes 3/4 cups In addition to being a great all-purpose marinade or salad dressing, this bright, minty vinaigrette is just right for marinating olives or artichokes for an antipasti platter. For a more substantial nosh, serve it alongside our Grilled-Shrimp Grand Aioli, it's the perfect dipping sauce for seafood and vegetables. Another bonus: you can make this homemade dressing up to three days ahead. Ingredients 3 tablespoons Dijon mustard 3 tablespoons Champagne or white-wine vinegar ¼ teaspoon sugar ¼ cup lightly packed fresh mint leaves, finely chopped ¼ cup minced red onion or shallot ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper Directions In a bowl, whisk together mustard, vinegar, sugar, mint, and onion. (Or, if not using immediately, reserve mint and whisk in just before serving.) Slowly whisk in oil; season with salt and pepper. Refrigerate in an airtight container until ready to serve, or up to 3 days. Originally appeared: Martha Stewart Living, June 2022 Rate It Print