When chef Trevor Stockton first tasted mountain mint, he was immediately struck by its sharp-yet-floral flavor. Now he uses his preserved mint vinaigrette recipe to enrich dishes from Stockton’s snap pea to strawberry salad.
recipe 
yields
Makes 10 scones
100g mountain mint
1/4 cup water
6g salt
100g fermented mint
2/3 cups sourwood honey
5oz. champagne vinegar
1 cup grapeseed oil
Ingredients
steps
- Start by fermenting the mint: In a glass jar, combine 100 grams of mountain mint, ¼ cup of water, and 6 grams of salt. Make sure mint is fully submerged and cover jar with cheesecloth.
- Place in a spot that is not in direct sunlight and below 70 degrees. Let sit for 7 days and then cover jar with a lid and refrigerate until ready to use.
- Combine 100 grams of fermented mint with ⅔ cup of sourwood honey and 5 ounces of champagne vinegar in a large jar. Slowly add 1 scant cup of grapeseed oil while blending with an immersion blender until smooth.
Date Published: 03.20.24
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Recipe By
Trevor Stockton
