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December 12, 2005

Mache with Lemon-champagne Dressing

1/2 tsp Dijon mustard
5 TBS extra virgin olive oil
2 TBS champagne vinegar
Salt, to taste
2 tsp fresh lemon juice
1/2 lb mache, trimmed

In a small bowl, whisk together the mustard, champagne vinegar, and lemon juice. When thoroughly combined, gradually add the olive oil, whisking to emulsify completely. Salt to taste. The dressing will keep, refrigerated, for up to two weeks.

Posted by at December 12, 2005 02:07 PM

Food with a Passion

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