INGREDIENTS
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¼ cup red wine vinegar
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1 tablespoon Dijon mustard
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1 ½ teaspoon of agave nectar (you can use honey but it will change the taste)
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½ teaspoon celery salt
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¼ teaspoon freshly ground black pepper
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2 tablespoons finely minced shallots
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½ cup good quality extra virgin olive oil