Mint Vinaigrette

This recipe serves:  1

2 tablespoons fresh lemon juice
2 tablespoons fresh mint leaves
3/4 cup olive oil
1 teaspoon fresh lemon juice
1/4 cup (firmly packed) chopped mint leaves
1/2 teaspoon sugar
1/4 teaspoon salt
1. Combine the lemon juice and 2 tablespoons of mint in a small saucepan. Bring to a boil and remove from the heat. Let steep about 10 minutes. Strain the mint infused lemon juice into a mixing bowl; there should be about 1/4 cup.

2. Add the remaining ingredients and whisk together. Serve with cooked asparagus.

Serving Size: 2 tablespoons

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