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Richard and Fiona's Kitchen
Merlot Vinaigrette
Merlot Vinaigrette

In classical French cuisine, a vinaigrette is used as a salad dressing, but also as a cold sauce to accompany cold artichokes, asparagus, leek, and even calf's head.

You need:

2tbsp Merlot Vinegar
2tbsp Hazelnut Oil


Whisk together the Merlot vinegar and hazelnut oil. 

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