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Mustard vinaigrette with raw vegetables for 2 persons

10 g Gabriella mustard
2 tablespoons grape seed oil
1 tablespoon poultry stock
1 teaspoon wine vinegar
1/2 shallot, finely diced
2 teaspoons chopped parsley
2 tsp chopped tarragon leaves
2 tsp chopped chervil leaves
n.d. salt, freshly ground pepper, 1 pinch of sugar


1. mix the Gabriella mustard with the grape seed oil, then add vinegar, poultry stock, shallots and herbs
2. season everything with salt, pepper and sugar.