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1. Pour the vinaigrette over the salad and toss well.

2. Dress the salad with the vinaigrette and mix gently.

3. Artichaut sauce vinaigrette it was for both the girls.

4. Drizzle vinaigrette over watercress to coat lightly.

5. Serve on baby greens and sprinkle with vinaigrette.

6. Place quail alongside lettuces and top both with vinaigrette.

7. Mustard helps to emulsify a vinaigrette.

8. Top with quail and drizzle with vinaigrette.

9. Place quail on greens and drizzle everything with vinaigrette.

10. Pour a little of the vinaigrette in each of six ramekins and serve with the cooled artichokes on a large plate.

11. To make vinaigrette, in a small bowl, whisk together vinegar, mustard, and basil.

12. The red wine vinaigrette dressing, however, could use a makeover.

13. To make the vinaigrette: Place the Dijon mustard and garlic in a bowl; mix well.

14. Gamish with pecan halves. Drizzle vinaigrette over watercress to coat lightly.

15. To make vinaigrette, combine wine and shallots in a saucepan: and reduce over high heat to a syrup.

16. Prepare a vinaigrette dressing with olive oil, white wine vinegar, and mustard.

17. Basic vinaigrette Vinaigrette is a simple salad dressing of oil and vinegar.

18. Combine all ingredients for vinaigrette and allow to sit for at least 2 hours for flavors to develop.

19. Just before serving pour a dessert-spoonful of the vinaigrette over the mixture.

20. Meanwhile make the vinaigrette by whisking all the ingredients together in a small bowl.

21. The pesto vinaigrette added a stimulating sharpness.

22. Warm Chickpeas and Greens With Vinaigrette: In parts of France, farmers make a traditional meal of boiled chickpeas and spinach or chard.

23. Place all the vinaigrette ingredients in a blender. Tightly covered and shake are well - combined.

24. The same dish can be prepared as a summer salad, served atop greens that have been drizzled in a light vinaigrette.

25. Mix the chopped parsley, garlic, olive oil, chopped anchovy fillets and vinegar to make a little vinaigrette sauce.

26. Place the sauteed foie gras immediately on greens and drizzle the blackberry vinaigrette over.

27. If using squab in a salad, use the juices as part of a fruit-based or balsamic vinaigrette for a delicious presentation.

28. The Caesar is a generous complement of crispy romaine tossed with a mild,[Sentence dictionary] creamy vinaigrette.

29. Lay tomatoes in a circle on each plate and sprinkle with vinaigrette and pepper.

30. Several of the designs were inspired by salad spritzer vinaigrette dressings, with ingredients ranging from onions to apples and pineapples.