INGREDIENTS
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1/3 cup fresh lemon juice
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1 shallot, chopped
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2 tablespoons chopped fresh tarragon
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1 tablespoon red wine vinegar
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1 teaspoon sugar
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2 teaspoons Dijon mustard
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3/4 teaspoon salt
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1/2 teaspoon pepper
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3/4 cup olive oil
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1/4 cup pistachios