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Rosemary & Sage Vinaigrette - Baden-Wurttemberg

Rosemary & Sage Vinaigrette



  • In a mixing bowl, whisk together the red wine vinegar, honey, Dijon mustard, and No. 18 Baden-Wurttemberg Spice Blend until well combined.

  • While whisking continuously, slowly pour in the olive oil until the vinaigrette is emulsified and well combined.

  • Transfer the rosemary and sage vinaigrette to a jar or container with a lid and refrigerate for up to 1 week.

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