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Vinaigrette thyme
  • 3 tbsp. olive oil with thyme

  • 1 tbsp. of mustard

  • 1 tbsp. sherry vinegar

  • 1 sprig of fresh thyme

  • French Sea salt

  • Black pepper

    Preparation

    In a bowl, mix mustard, olive oil with thyme and shery vinegar
    Add French sea salt and freshly ground black pepper. Mix well and add the sprig of thyme.

    Cover your bowl with cling film and place this vinaigrette in the fridge for 30 minutes. When ready to serve, remove the sprig of thyme.

    Note: This vinaigrette is perfect for mixed salads, fish tartars and raw seafood.

Penne, Organic Durum Wheat Semolina, 250 g.

ORGANIC OLIVE OIL WITH THYME

Tonic water, DK., 75 cl.

VINEGAR, SHERRY

Salt, French Sea Salt, 335 g.

SALT, FRENCH SEA SALT

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