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This one comes from the Culinary Institute of America Cookbook. It produces slightly sweet dressing with a subtle hint of Dijon.
- Put all ingredients except the olive oil in a bowl. Whisk together. Slowly add in the olive oil while whisking, until all the ingredients have been incorporated, and the vinaigrette has thickened and is smooth.
- Store in a covered container for up to 3 days in the refrigerator. You may need to blend the dressing again before serving.