From: Chef Mark Cleveland & Chef Tanya Fuqua, Avanti Cafe, Costa Mesa, CA. This recipe won the Salad/Side Category of the 2012 Southern Peanut Growers Chefs’ Recipe Contest. Yield: 10 servings. Dijon Dressing: 3 Tbsp. Dijon mustard ¼ cup extra virgin olive oil 1 tsp. fresh minced garlic ½ tsp. black pepper, fresh ground 1 tsp. salt 3 Tbsp. white wine vinegar 2 Tbsp. fresh minced tarragon 3 Tbsp. chives, fresh, ½” lengths 2 Tbsp. lemon ...
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