Preserved Mint Vinaigrette

By: The Local Palate
Moutain Mint Kara Amoruso

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.

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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
  1. 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.
  2. 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.
  3. 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.
  • Recipe By
    Trevor Stockton

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