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Mustard-Thyme Vinaigrette

Vegan
Gluten-Free
After one taste of this simple vinaigrette, you’ll make dressings
from scratch every time. This one uses dried thyme, but adding
fresh thyme makes it even more delicious. Experiment with other
diced fresh herbs like tarragon and rosemary.

Ingredient Tip: To quickly peel garlic, place the clove on a cutting
board. Cover it with the flat side of a chef’s knife. In a swift motion,
hit the knife with the heel of your hand. The papery peel with come
of quickly.

1 garlic clove, minced ½ teaspoon dried thyme
¹⁄ cup white wine vinegar ½ teaspoon salt
³
1 tablespoon honey ½ teaspoon freshly ground
1 tablespoon Dijon mustard black pepper
In a small bowl, whisk together the garlic, vinegar, honey, mustard,
thyme, salt, and pepper. Store the vinaigrette in an airtight con-
tainer in the refrigerator for up to 2 weeks.

Makes " ⁄ 2 cup. Prep time: 5 minutes.
1
Per serving (1 tablespoon): Calories: 12 Fat: 0.1g Saturated Fat: 0g
Protein: 0.1g Carbohydrates: 2.6 Fiber: 0g

Kitchen Staples 303