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Blood Orange-Argan Oil Dressing

Chef Thierry Rautureau
Menupart Condiments, Dips and Saucesá
Daypart Lunch, Dinner

Yield:á1 cup
Dijon mustard 4 tsp. 4 tsp.
Freshly squeezed blood-orange juice 1/2 cup
Seasoned rice vinegar 3 Tbsp.
Argan oil (see note) 1/4 cup
Sea salt to taste
Freshly ground white pepper to taste
Put mustard in mixing bowl; gradually whisk in orange juice and vinegar and then oil. Season to taste with salt and pepper.
Note: Argan oil, from the Moroccan argan tree, has a deep and distinctive nutty taste. It can be purchased from specialty-foods Web sites. Though other oils can be substituted in the recipe, the results will be considerably different.

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