sauce verte

Ingredients:

1 small shallot, finely chopped

3 tablespoons white wine vinegar

1/3 cup olive oil

3 tablespoons finely chopped Italian parsley

1 tablespoon finely chopped mint

1 tablespoon chopped chives

Directions:

Combine a chopped shallot, white wine vinegar and a pinch of salt in a small nonreactive bowl. Let stand for 5 minutes.

Stir in the third of a cup of olive oil with the chopped parsley, chives and mint. Cover and keep at room temp.

Make no more than two hours ahead of a time. Cover and keep at room temp.

Serves 6