Parsley and Mint Salad with Chipotle Vinaigrette

Yield:	1 Servings
Categories:

6	lg	Cloves garlic; peeled and thinly sliced
2	tb	Freshly squeezed lemon juice
2	tb	Freshly squeezed orange juice
1	ts	Sea salt
1/2	ts	Freshly ground black pepper
1/4	c	Olive oil
6		Pickled chipotle peppers; (see Note), minced
2	bn	Flat leaf parsley leaves and tender stems only; washed and dried
1	bn	Fresh mint; leaves only, washed and dried