Speckled Romaine: Hans Bishop from PrairiEarth Farm
Homestead Vinegar dressing (Serves 4)
2 tablespoons of apple cider vinegar
2 tablespoons of balsamic vinegar
2 tablespoons of whole grain or Dijon mustard
1 teaspoon of minced garlic
4 tablespoons of olive oil
Salt and pepper to taste
Combine both vinegars, mustard, garlic and salt/pepper. Slowly whisk in olive oil until combined. Can be stored in the refrigerator for up to a week.
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