Olive oil poured over the bowl. Rice vinegar sprinkled over the oil. Scant teaspoon of Dijon style mustard daubed in the center. Teaspoon honey drizzled over. Salt and Pepper. Swished and scraped and stirred and twirled and spread, and smooshed around, flicked, shoved around and coated the sides of the bowl. It's all about covering the bowl.
Add ingredients.
Toss ingredients.
Nick some real live honest to goodness aged at least two years, Parmigiano Reggiano cheese imported from the exotic far-away land of Parma where entire towns devote their full lives to producing their particular magical alchemy. Yay! *dances* Ciò mi fa così felice devo ballare. Grazie, Parma, grazie.
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