Ingredients
2 teaspoons whole-grain mustard
1 tablespoon finely chopped fresh thyme leaves
1/4 cup sherry vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
3/4 cup extra-virgin olive oil
1 tablespoon pure maple syrup
Preparation
Shake all ingredients in a well-sealed jar. Use immediately, or store in refrigerator up to 1 week. Before serving, bring vinaigrette to room temperature and reshake to combine.
