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Adjust the heat to low, then add the shallots to the pan along with a pinch of salt (if the bottom of the pan isn't shiny, add a small splash of oil first)
Cover and Chill Now I cover the pitcher with plastic wrap or transfer the dressing to an airtight container, and place it in the fridge
That's why it shouldn't be surprising that this bottled version of Hawkin's dressing is on par with a dressing I would expect to find on a nice wedge salad in a restaurant or served alongside some great chicken wings in a local eatery
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