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Credit: Rico Rivera, Chef, Flora, Oakland, Calif.
The National Culinary Review, November/December 2013
¾ cup reserved freshly squeezed grapefruit juice
¼ cup + 2 T. freshly squeezed lime juice
¼ cup + 2 T. champagne vinegar
2½ T. Dijon mustard
2 cups extra virgin olive oil
1 cup minced shallots
Method: Whisk together grapefruit juice, lime juice, vinegar and mustard. Whisk in oil, season to taste with salt. Stir in shallots. Sauteed Swiss Chard and Garbanzos
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