1 Tbsp Freeze Dried Shallot
1 Tbsp Dijon Mustard
2 Tbsp Balsamic Vinegar
1/3 Cup plus 2 Tbsp Extra Virgin Olive Oil
1 1/2 tsp Dried Thyme


Combine minced shallot and dijon mustard in small bowl. Whisk in balsamic vinegar. Gradually whisk in olive oil. Add thyme. Season vinaigrette to taste with salt and pepper. Can make a day ahead and refrigerate.


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