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Here is how to style a bronze gown across all four seasons with maximum impact and zero fuss
Use balsamic vinegar as the acid in this recipe and use a blender, immersion blender or food processor to make a creamier vinaigrette or simply whisk and use for a classic vinaigrette
For a fabulous umami, there's also a squeeze of anchovy paste, a small drizzle of Worcestershire sauce and (a little unusual for Green Goddess) a generous portion of grated Parmesan cheese
Cool completely
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