From: Brooke Williamson and Nick Roberts, Amuse Cafè, Venice, CA. Yield: 24 1-cup servings. HONEY-MUSTARD VINAIGRETTE (YIELDS 1 1/2 CUPS): 1/2 cup lemon juice 3 Tbsp. honey 3 Tbsp. sherry wine vinegar 3 Tbsp. whole grain mustard 1/2 cup olive oil as needed, salt and pepper 6 lb. medium red potatoes, cut into 1" pieces 8 oz. red onion, finely diced 8 oz. green onion, chopped 1 lb. 12 oz. cherry tomatoes, halved 3 Tbsp. parsley, chopped In a blender or food processor, process lemon juice, ...

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