- 3 tablespoons light olive oil
- 1/8 teaspoon salt
- 6-8 leaves lemon balm
- Fresh black pepper to taste
- 2 tablespoons wine vinegar
Stack the lemon balm leaves together and roll, then with a very sharp knife cut thin strips, and then chop finely. Combine with the other ingredients and serve with steamed vegetables or mixed salad greens.