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Minted Bread Vinaigrette

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Bread sauce is usually served with roast turkey and pork, but it's also good with lamb, chicken and fish.

  1. Leaves from one 2 1/2-ounce bunch of mint
  2. Two 1-ounce slices of white sandwich bread, crusts trimmed, bread cut into 1/4-inch dice
  3. 3/4 cup extra-virgin olive oil
  4. 2 teaspoons Dijon mustard
  5. 2 teaspoons red wine vinegar
  6. Salt and freshly ground pepper
  1. In a mini food processor, pulse the mint leaves until coarsely chopped. Add the bread and pulse until finely chopped. Transfer the mixture to a bowl and stir in the olive oil, mustard and vinegar. Season with salt and pepper.
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