DIJON MUSTARD VINAIGRETTE

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3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 shallots, cut into quarters
1 clove garlic, halved
¼ teaspoon pepper
½ teaspoon salt (table salt)
2 teaspoons guava jelly or apple jelly

Mix all ingredients in a blender or food processor until smooth. (Can be prepared 3 days ahead. Cover and refrigerate. Makes about 1-1/3 cups

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