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This dressing, with its refined blend of Champagne vinegar and fragrant flowers, tops chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.

The Martha Stewart Show, April 2011

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Yield:
Makes about 2 cups
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Ingredients

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Directions

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  • Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.

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