Honey-Mint Vinaigrette - cooking recipe

Ingredients

1/2 cup canola oil
1/3 cup apple cider vinegar
2 tablespoons liquid honey
1 tablespoon chopped of fresh mint
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

In a small bowl, whisk all ingredients together; you can also do this in a blender or food processor, but note that this will then puree the mint leaves.
Use right away, or refrigerate until needed; if refrigerated, whisk again to combine before using.
Use to dress a large salad; goes especially nice on a relatively plain salad (ie, just mixed greens and raw mushrooms is great).