INGREDIENTS
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1/2 cup extra virgin olive oil
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1 Handful of Fresh Verbena Leaves
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1 teaspoon coarse salt
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1/2 seedless watermelon
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1/2 pound fresh goat cheese
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1/2 cup unsalted pistachios
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2 tablespoons red vine vinegar
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1 teaspoon Maldon Sea Salt
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1 dash Fresh Pepper