Two 1-ounce slices of white sandwich bread, crusts trimmed, bread cut into
3/4 cup extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
Salt and freshly ground pepper
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.