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The best match for homegrown greens is a homemade vinaigrette like this one.

Martha Stewart Living, March 2006

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Yield:
Makes about 1/2 cup
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Ingredients

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Directions

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  • Whisk vinegar, mustard, and salt in a small bowl; season with pepper. Pour in oil in a slow, steady stream, whisking until emulsified. Use immediately or refrigerate in an airtight container up to 1 week; whisk before using.

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Cook's Notes

You can use any variety of vinegar; we like champagne and sherry vinegars.

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