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Niçoise Vinaigrette

Yield: Yields about 1 cup.


  • 3 Tbs. red-wine vinegar
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. grainy mustard
  • 1 Tbs. chopped fresh herbs, preferably a mix of tarragon, chervil, and chives, but flat-leaf parsley or basil will do also
  • Salt and freshly ground black pepper
  • 2/3 cup extra-virgin olive oil


  • Put the vinegar, lemon juice, mustard, and herbs in a small bowl and whisk to mix. Season to taste with salt and pepper. Slowly whisk in the oil until the dressing is emulsified. Taste and adjust the seasonings.


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