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Drizzle Dijon Vinaigrette over your favorite greens, or use with the recipe, Shaved Brussels Sprouts Salad. Dijon mustard gives traditional vinaigrette a clean, sharp flavor.

Hugh Acheson
Recipe by Cooking Light November 2011

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Credit: Rinne Allen

Recipe Summary

Yield:
Makes ½ cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the mustard in a small heavy bowl that won’t move around when you start whisking. Slowly whisk in the olive oil to emulsify. If it gets too thick, dilute with a touch of water.  Once the oil is incorporated, add the lemon juice and vinegar, season with salt and pepper to taste, and finish with the parsley.

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Source

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen

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