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This bright and simple vinaigrette pairs beautifully with our Chopped Spring Salad.

Martha Stewart Living, March 1999

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Yield:
Makes 1/4 cup
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Ingredients

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Directions

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  • In a medium bowl, combine the shallot, mustard, and vinegar; whisk to combine. Slowly whisk in the olive oil until well combined; season the vinaigrette with salt and pepper.

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