Ingredients:
1/4 cupolive brine (preferably from green olives)
2 teaspoonssmooth Dijon mustard
2 garlic cloves, peeled and minced
1 cupextra-virgin olive oil
1/2 teaspoonbotanical gin (I like Tommyrotter or The Botanist, or Seedlip for a NA version)
3 sprigsrosemary, leaves de-stemmed and roughly chopped
1/4 teaspoonground coriander
1 teaspoonkosher salt, plus more to taste
freshly cracked black pepper, to taste
Directions:
In a small food processor (or a medium bowl), combine the brine, mustard, and garlic. Pulse to combine (or whisk if using a bowl). Using the opening in the top of the food processor, slowly stream in the olive oil until thoroughly combined. If mixing by hand, slowly stream in the olive oil, whisking vigorously. Add the gin, rosemary, coriander, and salt. Pulse or whisk until thoroughly combined. Taste, then adjust seasoning with salt and pepper as needed.
Serve over your favorite veggies or tossed with fresh, crunchy salad greens. Store in the refrigerator for up to 2 weeks; whisk or shake to re-emulsify before serving.