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Black Currant Vinaigrette

1 TablespoonSonoma Syrup Black Currant Syrup
1 teaspoonDijon mustard
½ cupExtra virgin olive oil
2 TablespoonsBalsamic vinegar
Sea salt and freshly ground black pepper

 

Place the mustard and vinegar in a medium bowl. Slowly whisk in the oil until combined. Season with salt and pepper.

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