Lemon Thyme Vinaigrette
- 1/2 cup extra-virgin olive oil
- 3-4 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme, chopped
- 1 clove garlic, finely minced
- 1 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- Combine ingredients in a jar with a tight fitting lid and shake well.
- Serve at room temperature with salad greens or as a finishing sauce with grilled fish.
- Makes 3/4 cup.