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Vinaigrette with a Puree

Liza Cheng

 • 3 tbsp. purée of your choice,  thawed
    • 1/4 cup champagne vinegar
    • 3/4 cup light extra virgin olive oil
    • salt and pepper to taste
Method:
1. Mix champagne vinegar and puree in a bowl.
2. Take light extra virgin olive oil and slowly drizzle oil into vinegar mix and continue to whisk until all oil has been incorporated.
3. Season to taste with salt and pepper.