Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
In a medium-sized bowl whisk together (in order) the Dijon mustard, sherry vinegar, lemon juice, garlic.
Slowly add in a steady stream, whisking continuously, the olive oil. If made ahead whisk together again before pouring onto any salad. Refrigerate and use within a week, if possible.
NOTES: The only change I made to this recipe was the use of agave nectar instead of honey. He also called for the “juice of 2 lemons.” I made a measuring assumption that a lemon yields about 1/4 cup of lemon juice each. Use more if you want to, but you may need to add additional honey.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 127 | ||
Calories from Fat: 117 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.3mg | 1 % | |
Potassium 42.9mg | 1 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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