from Chef Chris Stewart of the Glass Onion, Charleston, SC
House vinaigrette (recipe follows)
¼ cup red wine vinegar
1 tablespoon Creole mustard, or other whole grain mustard
2 teaspoons minced garlic (about 2 medium garlic cloves)
2 teaspoons minced shallot (about 1/2 medium shallot)
1½ teaspoons fresh lemon juice
¾ cup vegetable oil
⅓ cup extra-virgin olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Thinly slice some squash. Toss it with slivers of fresh mint and house vinaigrette (recipe below). Then top with toasted almonds and freshly grated parmesan cheese. Voila. Tastes like... summer! Healthy but filling.
Combine vinegar, mustard, garlic, shallots, and lemon juice in a food processor or blender; blend thoroughly.
Gradually add olive oil and vegetable oil while machine is running. The mixture should emulsify - - come together -- into a relatively thick consistency.