April 3, 2017
1/2 cup Rachel’s Raquette Lake Elixir
1 tbsp chopped fresh basil leaves
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1/4 tsp salt
1/8 tsp coarsely ground black pepper
1In a bowl, with a wire whisk or fork, mix the Elixir, basil, oil, vinegar, mustard, sugar salt and pepper until well blended (or combine the ingredients in a jar with a tight-fitting lid and shake to blend). Toss over mixed greens!
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