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Yield:
6 Servings
Ingredients:
Instructions:
Instructions: * Vinaigrette of Hazelnut oil is prepared with 1 part vinegar to 4 parts oil, mustard, salt and pepper to taste.)
Boil the crayfish tails and cool. Place spinach, endive, and blanched beans in a large bowl. Add tomato, shallots, chervil, and tarragon. Add crayfish tails and sprinkle with hazelnut oil, salt and pepper. Mix well and set aside. Email this Recipe:
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