Chris' Recipes

Bon Appetite!

Thyme Vinaigrette

Written By: Chris - Oct• 08•13

This is my go to vinaigrette that you’ll almost always find on hand in my fridge.  It was created when I was looking for a tangy dressing to top my roasted beet salad with and Bill and I love fresh thyme!  I’ve since used it on numerous salads and have found that it goes well with salads that contain sweet fruits such as berries, grapes or dried cranberries.  It is a perfect blend with various greens and crunchy candied nuts.  A “Vinaigrette” is simply an emulsion of vinegar and a variety of  forms of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, and often flavored with herbs, spices, and other ingredients.

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Ingredients: 

5 Tablespoons Champagne Vinegar
2 Tablespoons Pure Maple Syrup (or Dark Agave)
1/2 to 3/4 Cup Vegetable and/or a combination of good Olive Oil
1 Tablespoon Dijon mustard
2 Green Onions, chopped
2 Tablespoons Water
1 Tablespoon Thyme, dried
2-4 sprigs of fresh Thyme, stemmed and chopped
Salt & fresh Ground Black Pepper, to taste

Thoroughly blend the oil, water and vinegar either with a whisk or in a shaker.  Adding the creamy Dijon mustard helps the emulsification ­happen more easily.  You can really flavor your dressing as you see fit and additions can be changed out by using fresh lemon or lime juice, or a bit more complex by adding the syrup or honey, different fresh herbs, or minced shallots instead of green onion. 

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Shake vigorously.  I often use it right out of the fridge, but I think it’s a bit better at room temperature.

Enjoy!

Cheers!
~Chris

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3 Comments

  1. […] I layered spinach, chopped roasted beets, goat cheese and candied nuts and drizzled them with a vinaigrette that I always have in the […]

  2. […] If the salad isn’t topped with Extra Virgin Olive Oil and Balsamic, I almost always reach for my house made Thyme vinaigrette. […]

  3. […] Below is roasted tomato and beet salads on fresh Arugula, topped with roasted butternut squash, goat cheese, pepitas (squash seeds), and fresh thyme – drizzled with my thyme vinaigrette. […]

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