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Old 02-28-2011, 11:51 AM
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Champagne-Dijon Dressing

This is so good on a bed of mixed spring greens!

2 tbsp olive oil
1/4 cup shallots, minced
1/2 cup pear nectar
2 tbsp champagne vinegar
1 tsp Dijon mustard
1/4 tsp sea salt
1/2 tsp pepper

In a skillet heat the oil. Add the shallot and cook stirring about 1 minute. Add the nectar, vinegar, mustard, salt and pepper and cook 30 seconds. Transfer to a container and allow to cool before you pour over the salad.
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"


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