This salad dressing is king in our household. I could drink it by the bottle. It pairs perfectly with any lettuce and truly is best with paired with just lettuce & avocado, no additions. Let the dressing shine! I use our Kitchen Aid immersion blender (our most used registry item).
Combine the vinegar, olive oil, dijon mustard, honey, garlic and blend all together to make sure that it fully emulsifies. Then I add in the whole ground mustard with the thyme and mix it in by hand. Refrigerate and enjoy!
Ingredients
1 large shallot, minced (soak in warm water to take the bite off)
1 tablespoon warm water (for the shallots)
2 tablespoons plus 1 teaspoon aged sherry vinegar (I always add a little more because I love vinegar)
1 cup extra-virgin olive oil
1½ teaspoons Dijon mustard
1½ teaspoons honey
1 large clove garlic, finely grated
1½ teaspoons whole-grain mustard
2 sprigs thyme, washed and stripped (I also add more than 2)
Salt and freshly ground black pepper
*Best if refrigerated a few hours before serving.
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