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Its a simple Dijon mustard vinaigrette, not unlike many of the dressings I make regularly, but it calls for a higher ratio of oil to vinegar as well as a small amount of sugar, both of which help soften the acidity its not quite as sharp as the dressings I typically make

The tangy-ness of the pickle juice is the perfect compliment to the rich, creaminess of the dressing

Add the dried bread cubes to the dish, or mix the ingredients in a separate dish, then pour the mixture into the prepared dish before baking

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