Orange Dijon Grape & Peanut Salad with Champagne Grape Garnish

From: Chef Mark Cleveland & Chef Tanya Fuqua, Avanti Cafe, Costa Mesa, CA.  This recipe won the Salad/Side Category of the 2012 Southern Peanut Growers Chefs’ Recipe Contest. Yield: 10 servings.

Dijon Dressing:
3 Tbsp. Dijon mustard
¼ cup extra virgin olive oil
1 tsp. fresh min

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