Minted Bread Vinaigrette

• Leaves from one 2 1/2-ounce bunch of mint
• Two 1-ounce slices of white sandwich bread, crusts trimmed, bread cut into 1/4-inch dice
• 3/4 cup extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons red wine vinegar
• Salt and freshly ground pepper

1. In a mini food processor, pulse the mint leaves until coarsely chopped.
2. Add the bread and pulse until finely chopped.
3. Transfer the mixture to a bowl and stir in the olive oil, mustard and vinegar.
4. Season with salt and pepper.

mint, white sandwich bread, extravirgin olive oil, mustard, red wine vinegar, salt

Taken from www.foodandwine.com/recipes/minted-bread-vinaigrette (may not work)