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I like to either pound them or cut them in half so they arent too thick and are sure to get some good flavor
I used 1 1/2 in ones because of the depth of my dresser, but the best thing would be to measure it for your dresser
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Its a simple Dijon mustard vinaigrette, not unlike many of the dressings I make regularly, but it calls for a higher ratio of oil to vinegar as well as a small amount of sugar, both of which help soften the acidity its not quite as sharp as the dressings I typically make
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