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Yield:
1 1/2 cups

Ingredients

Directions

In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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