A Chip Off The Old Block

Bank holiday BBQ (indoors - as usual!) Jo made the tomato and mozzarella salad, with baby spinach and wild rocket and watercress salad to garnish, topped it with a basil and mint dressing*
4 tblsp olive oil,
2 tblsp white wine vinegar
2 tsp dried mint
2 tsp dried basil
salt & Pepper

In a screw top lid, shake to emulsify then drizzle over your salad! This will keep in the fridge for about a week.