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Grape, Ricotta & Tarragon Salad Recipe

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extra virgin olive oil

sea salt and freshly ground black pepper

2 shallots peeled and very thinly sliced

4 small bunches of fresh tarragon leaves picked

4 tablespoons white wine vinegar

a pinch of sugar

8 baby pickled onions

150 g salted ricotta or pecorino cheese for grating

4 handfuls of green and red seedless grapes sliced in half

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