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Honey Thyme Vinaigrette
Honey Thyme Vinaigrette


  • 3 ounces extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 1 ounce lemon-thyme, cleaned and removed from stem
  • 1 tablespoon Honey 
  • Zest of one lemon
  • 1 ounce Honey Balsamico Bianco Vinegar
  • 1 tablespoon Dijon mustard
  • Juice of one lemon
  • Salt and pepper, to taste 

Preparation Description

In saucepan, combine oil with the garlic, shallots, lemon-thyme, honey and zest; cook mixture on low heat for 30 minutes, let cool. In small bowl, stir together balsamic honey vinegar, mustard and lemon juice; slowly add to the infused oil and whisk until emulsified. Season with salt and pepper, to taste.

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