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Ingredients
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- 2 tbsp sherry vinegar
- 1-1/2 tsp Dijon mustard
- 1-1/2 tsp whole-grain mustard
- 1 small garlic clove, crushed
- 1/2 tsp finely chopped fresh thyme leaves
- 6 tbsp extra virgin olive oil
- salt to taste
- freshly ground pepper to taste
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Preparation
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- In small bowl, whisk together the vinegar, mustards, garlic, and thyme.
- In a thin, steady stream, whisk in olive oil until dressing thickens.
- Season with salt and pepper to taste.
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Notes
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Will keep tightly covered in refrigerator for up to 5 days.
Makes about 1/2 cup dressing.
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Perfect for all greens, warm lentils, chickpeas, potatoes, roasted or steamed vegetables, chicken salad, or as a marinade for chicken, beef, pork, or lamb...
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