Yield: 1 cup 

½ cup extra-virgin olive oil
½ cup lemon juice (about 2 lemons)
Leaves from 1 bunch packed fresh Red Dog peppermint leaves
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, roughly chopped
¼ teaspoon fine sea salt
10 twists of freshly ground black pepper

In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired! This dressing will keep well, covered and refrigerated, for up to 1 week.