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I'm suprised no one responded to you yet.
I like seasoned rice wine vinegar, a little dijon, and a good EVOO. Rice vinegar is nice and light, (less acidic), use a ratio of 3:1 oil to vinegar, or even 2:1 if you like it a little sharper and less oily, with a little sea salt and freshly cracked black pepper. Heartier greens can take more vinegar.›2 Replies
