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Prep Time: 5 minutes
Stand Time: 8 hours
• 1/4 cup Dried Plum Red Wine Vinegar
• 1 1/2 tablespoons finely chopped shallots
• 1 1/2 teaspoons Dijon-style mustard
• 3/4 cup olive oil
• Salt and pepper
In small bowl, whisk together vinegar, shallots and mustard.
Slowly add oil in a steady stream, whisking constantly until mixture is emulsified.
Season with salt and pepper to taste.
Toss vinaigrette with mixed greens, using about 5 tablespoons for 8 cups of greens.
Cover and refrigerate remaining vinaigrette in non-reactive container up to 2 weeks.
Nutritional Information (per serving)
% of Calories from Fat 89%
California Dried Plum Board - www.californiadriedplums.org
Recipe created by Chef Mario Batali of Po Restaurant (New York City, NY).
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