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Parmesan champagne vinegar lime juice mustard kosher salt black pepper sunflower oil extra-virgin olive oil sugar snap peas red chives Parmesan freshly ground black pepper
Viewed: 43 - Published at: 7 years agoIngredients
- 1 cup parmesan, grated
- 1/2 cup plus one teaspoon champagne vinegar
- 1/4 cup lime juice
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly milled
- 1 cup sunflower oil
- 1/2 cup extra-virgin olive oil
- 3 cups sugar snap peas
- 24 leaves red or white endive, washed and dried
- 4 tablespoons chives, finely chopped
- grated Parmesan
- freshly ground black pepper to taste
Method
- Combine the Parmesan, vinegar, lime juice, mustard, salt and pepper in a blender.
- Blend at high speed.
- Slowly pour the oil in making sure that it emulsifies together.
