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2 anchovies packed in oil, minced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 cups bite-sized pieces escarole
3 green onions, chopped
3 tablespoons chopped olives, of choice from olive bar
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1st Keep
 ruhl0029
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