House vinaigrette (recipe follows)
¼ cup Red Barrel Aged Wine Vinegar
1 tablespoon whole grain mustard
2 teaspoons minced garlic
2 teaspoons minced shallot
1½ teaspoons fresh lemon juice
1 cup Garlic Olive Oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Thinly slice some squash. Toss it with slivers of fresh mint and house vinaigrette. Then top with toasted almonds and freshly grated parmesan cheese.
Combine Red Barrel Aged Wine Vinegar, mustard, garlic, shallots, and lemon juice in a food processor or blender; blend thoroughly.
Gradually add Garlic Olive Oil while machine is running. The mixture should emulsify into a relatively thick consistency.
Season with salt and pepper.