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Nioise Salad Dressing Ingredients 1 shallot 3 tablespoons champagne or white wine vinegar 2 teaspoons Dijon mustard teaspoon Herbes de Provence cup olive oil teaspoon kosher salt teaspoon freshly ground black pepper Instructions Peel and finely chop shallotyou should have about 2 tablespoons chopped shallot total
Fitted sheath cut, hits above the knee
Paris: Aubert, 1853
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