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Mustard Vinaigrette:

1 clove garlic, minced

1 shallot, minced

1 tablespoon Dijon mustard

4 tablespoons red wine vinegar

3 tablespoons olive oil

Coarse grained salt and cracked black pepper

Tri-Colored Vegetable Salad:

1 pound green beans, ends trimmed, blanched to al dente

4 large carrots, peeled and shredded

4 small beets, peeled and shredded