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At a Slow Food event, this was served over a salad of spring greens, fresh mint, blanched asparagus, boiled new potatoes & blue (purple) potatoes, and hard boiled egg.
3 lemons, juice and zest
1 Tbl Dijon mustard
2 Tbl honey
1 Tbl white Balsamic vinegar
1/4 C EVOO
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1st Keep
 KansasKate
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