Coriander And Mint Scented Feta And Blood Orange Salad Dressing

• 2 medium cloves of garlic
• 3 tablespoons oil
• 1/4 cup crumbled feta
• 2 tablespoons Greek yoghurt
• Zest and juice of one blood orange
• 5 or 6 medium sized mint leaves, or more to taste
• 2 tablespoons cilantro leaves (not chopped)
• 1/2 teaspoon ground coriander, freshly toasted (measure after grinding)
• 1 teaspoon pomegranate molasses
• 1 tablespoon champagne or white wine vinegar
• Salt to taste

1. Mash the cloves of garlic a few times using the back of a fork, in the bottom of a small bowl or cup. Add the olive oil and let it sit while you do the next two steps.
2. Prepare and put all of the remaining ingredients into a blender.
3. Blend until the herbs are well chopped. You may need to stop the blender a few times and push everything down into the blade area, to make sure all the ingredients are fully incorporated.
4. Add the oil, leaving the garlic behind in the bowl -- unless you like raw garlic in your dressing, which I understand some people do. I am one of those faint-hearted souls who does not.
5. Whirr it up a bit more until the oil is fully incorporated. Add more juice if you want the dressing a bit thinner. Test for salt and correct, if necessary.
6. Let it sit for an hour or two, if possible, before tossing on your salad. But don't worry if you don't have time to do that. It will still taste great.
7. Enjoy!!

garlic, oil, feta, greek yoghurt, orange, mint, cilantro, ground coriander, pomegranate molasses, champagne, salt

Taken from food52.com/recipes/3459-coriander-and-mint-scented-feta-and-blood-orange-salad-dressing (may not work)