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Yield:
1 cup
Ingredients:
Instructions:
Instructions: In medium bowl, whisk together balsamic and sherry-wine vinegars, mustard, thyme and minced shallot. Slowly whisk in olive and walnut oils. When emulsified, season with salt and pepper. Refrigerate in covered container. When ready to use, whisk again. Dressing will keep three to four weeks.
Makes 1 cup. Email this Recipe:
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