2 tablespoons Dijon mustard 1 teaspoon chopped garlic 3/4 cup olive oil 2 tablespoons balsamic vinegar, or to taste Juice of 1/2 lemon 1/2 teaspoon fresh thyme, finely chopped Salt and pepper to taste

Step 1 In a food processor or blender, pulse together the mustard and garlic until finely chopped. With the motor running, drizzle in the olive oil, then the balsamic vinegar, lemon juice and thyme. Adjust the vinegar if desired and season to taste. This makes a generous cup dressing, more than is required for this recipe; the remaining dressing will keep, covered and refrigerated, for up to 1 week.

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