Lemon Balm Vinaigrette

This is an easy, quick salad dressing to use over any good mixture of fresh spring salad greens. Dressing can be refrigerated for a couple of days, too.

1/3 cup light canola oil (or olive oil if you prefer)
12 fresh lemon balm leaves, chopped fine
3 tablespoons rice wine vinegar
Dash salt and freshly ground black pepper

Combine ingredients and set aside for 10 minutes before using. Pour over a salad of baby lettuces with a few sliced almonds and strawberry halves. (This also is tasty over freshly steamed asparagus).