Olive and Mint Vinaigrette

From The Longevity Kitchen by Rebecca Katz with Mat Edelson ($29.99, Ten Speed Press, 2013)

10 minutes prep time  |  Makes 3/4 cup

You'll Need

• 1/4 c freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 Tbsp minced shallot
• 1/4 c extra-virgin olive oil
• 1/4 c Kalamata olives, finely chopped
• 2 Tbsp finely chopped fresh mint

DIrections

1. Put lemon juice, Dijon mustard, salt, pepper, and shallot in a small bowl and stir to combine.
    
2. Slowly pour in olive oil, whisking all the while and continue whisking until smooth.
    
3. Add olives and mint. Transfer to a small container with a fitted lid and shake well.