SALAD DRESSING THYME-MUSTARD VINAIGRETTE
MAKES 1 CUP – ENUOGH TO DRESS 8 CUPS OF GREENS. WHOLE-GRAIN MUSTARD ADDS TEXTURE TO THIS DRESSING.
- 3/4 CUP OLIVE OIL
- 2 TB MINCED FRESH THYME
- 1 SHALLOT, PEELED
- 1 GARLIC CLOVE, PEELED
- 1/4 CUP CIDER VINEGAR
- 1/2 TSP SALT
- 1/4 TSP PEPPER
- 2 TB WHOLE GRAIN MUSTARD
1. HEAT 1/4 CUP OIL WITH 1 TB THYME IN MEDIUM SAUCEPAN OVER MEDIUM HEAT UNTIL THYME TURNS bright green and small bubbled appear, 2 to 3 minutes.
2. Process shallot, garlic, vinegar, salt, pepper, mustard and remaining thyme in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining oil and steeped thyme oil and continue to process until dressing is smooth and emulsified, about 15 seconds. Can be ref. In airtight container for 3 days)