Blenheim Apricot-Eureka Lemon Olive Oil Vineaigrette

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Blenheim Apricot-Eureka Lemon Olive Oil Vineaigrette
SERVES 4
INGREDIENTS:
1 t dijon mustard
1 small clove garlic, minced
1/4 c vinegar
3/4 c olive oil
pinch of sea salt and a grind of pepper

DIRECTIONS:
Place the mustard, garlic and vinaigrette in a small bowl, whisk together. Add the olive oil, whisking as you go to incorporate and emulsify. Add salt and pepper.
Recipe courtesy of Chef Jennifer Stoicheff, Wren Catering.
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Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

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