Vegetable Salad With Curry Vinaigrette And Fresh Mozzarella

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2 teaspoons vegetable oil

1/2 garlic clove, minced

1 1/2 teaspoons curry powder

2 tablespoons extra-virgin olive oil

1 tablespoon French walnut oil

1 1/2 tablespoons red wine vinegar

Salt and freshly ground pepper

1/4 pound snow peas

1/4 pound haricots verts

1/4 pound baby carrots

1 cup frozen peas

12 cherry tomatoes, halved

4 small hearts of romaine, quartered

2 tablespoons chopped basil

1 teaspoon minced tarragon

1/4 pound salted fresh mozzarella, cut into 1/2-inch cubes

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