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Shallot Cider Vinaigrette

Source of Recipe

Parade Magazine


List of Ingredients

1 T Dijon mustard
1 1/2 tsp sugar
salt
fresh ground pepper
1/4 C cider vinegar
1/2 C olive oil
2 T chopped shallots


Recipe

Whisk together all but the oil. Slowly drizzle in the oil, whisking until thickened. Stir in the shallots. Chill. Can be kept refrigerated up to 1 week. Serve at room temperature.