INGREDIENTS
1/4 cup
white wine vinegar
1/4 cup
water
2 tsp
kosher salt
1 1/2 tsp
granulated sugar
2 stalks
celery
4 larges
eggs
1 tsp
whole grain dijon mustard
2 tsp
shallot
2 tbsp
plain full fat yogurt
1 serving
salt and pepper
1 leaf
fresh flat-leaf parsley