Mint-Tomato Sauce for Lamb

⅔ cup extra-virgin olive oil

¼ cup white wine vinegar

1 teaspoon salt

freshly ground black pepper to taste

2 teaspoons Dijon mustard

½ teaspoon white sugar, or to taste

⅓ cup chopped fresh mint

2 plum tomatoes, chopped

Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.