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Bring cider to boil in small pot over medium-high heat. Reduce
heat to medium-low. Simmer until liquid reduces to 1/3 cup (80
mL), about 12 minutes. Transfer to bowl. Whisk in vinegar,
mustard and salt. While whisking, slowly drizzle in oil until
completely incorporated and emulsified. Reserve 1/4 cup (60
mL) for salad. Refrigerate remainder for another use for up to 2
weeks.
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