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- Rich and Tangy
- Eric Hanson
- 1 cup (225 ml) olive oil
- 1/2 cup (125 ml) white wine vinegar
- 1/2 cup (125 ml) red wine vinegar
- 1 tsp (5 ml) sugar
- 1/2 tsp (2 ml) dry mustard
- 2 tbsp (30 ml) lemon juice
- salt and pepper
- 2 soft-cooked eggs (boil for 2 minutes)
- 1/8 cup (30 ml) lemon juice
- 2 oz (56 grm). feta cheese
- Mix first seven ingredients (through salt and pepper).
- Pour oil and vinegar mixture into a blender.
- Add the remaining ingredients.
- Blend lightly, then pour over salad.
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