Vegan, dairy free
As yet, I have never visited Marrakech, but if I had I imagine that this dressing would be served lavishly over some very strong flavoured baby leaves, shredded carrots and dark olives.
NOTES: This dressing works really well as a marinade for mushrooms.
Prep time: 10 mins
Yield: 1/2 cup
2 tablespoons balsamic vinegar
½ teaspoon ground cumin
1 tablespoon dried tarragon
1 teaspoon wholegrain mustard
1 tablespoon fresh mint leaves, chopped
1 small fresh clove garlic, crushed and finely chopped
A pinch of salt
A twist of black pepper
6 tablespoons extra virgin olive oil
Add all the ingredients to a jam jar, except the olive oil.
Place the lid on and shake to combine. Then add the olive oil and shake again.