* 1 Tbsp. white wine vinegar
* 1 Tbsp. Dijon mustard
* 1/8 tsp. salt
* freshly ground black pepper
* 1/4 cup vegetable oil
* 2 Tbsp. firmly packed fresh mint leaves, finely minced

Sauce: Whisk together vinegar, mustard, salt and a few grindings of pepper. Add oil in a thin steady stream, whisking constantly. Stir in mint leaves. (Sauce may be prepared the day before serving – keep it refrigerated but serve at room temperature.)