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Hazelnut Oil Vinaigrette

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“From Bon Appetit April 1996 as served at the Trophy Sports' Grill in San Diego, California.”
READY IN:
10mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
  2. Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
  3. Season with salt and pepper to taste.
  4. Whisk again just before serving.

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