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The featured August 2007 recipe on the Hershey website. Chef Bill Justus says this vinaigrette can be used as a salad dressing or as a marinade for vegetables, meats and seafood. Servings and prep times are guess-timates.
- Place shallots and mustard in a stainless steel bowl and mix.
- Alternately add oil and vinegar.
- Add all other ingredients and mix well.