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Creamy Vinaigrette for Salads

['2 teaspoons mustard', 'Salt and pepper to taste', '1/4 cup vinegar', '1 cup heavy cream', '1/4 cup extra-virgin olive oil', '2 tablespoons chopped chervil', 'or other delicate herb']

Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.

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