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Ingredients

  • 1/3 cup white wine vinegar
  • 1 Tbs. Dijon mustard
  • 2 Tbs. garlic confit (click here for recipe)
  • 1 cup extra virgin olive oil
  • 2 Tbs. fresh chopped Italian parsley
  • Salt and pepper, to taste

Directions

Blend vinegar, mustard, and garlic confit in a food processor or blender. Slowly drizzle in the oil, then add parsley, salt, and pepper.

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