Ingredients
You really don’t need much mustard, and it should be the mild Dijon variety if it isn’t to overpower the leaves. A half teaspoon is enough, beaten into the vinegar of the classic dressing above just before the oil.
Tender
You really don’t need much mustard, and it should be the mild Dijon variety if it isn’t to overpower the leaves. A half teaspoon is enough, beaten into the vinegar of the classic dressing above just before the oil.
Tender
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