From: Chef Bruce Logue, La Pietra Cucina, Atlanta. Yield: 2 servings. Spring Onion Bulbs: 4 medium spring bulb onions, tops removed 3” above the bulb 2 Tbsp. extra virgin olive oil to taste, salt and pepper 1 tsp. Pedro Jimenez vinegar or sherry vinegar Caper Mostarda: 2 egg yolks 3 tsp. lemon juice 1 Tbsp. Dijon-style mustard to taste, salt and pepper 1 cup blended oil 1 tsp. mustard seeds, soaked in warm water for 10 minutes and drained ½ cup capers, ...

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