6 Tbs. water ¼ cup extra-virgin olive oil 3 Tbs. red or white wine vinegar 2 tsp. minced shallot or red onion 2 tsp. Dijon mustard 1 medium garlic clove, minced or pressed through a garlic press 1 tsp. minced fresh thyme leaves ½ tsp. table salt ¼ tsp. ground black pepper

- Shake all ingredients together in jar with tight-fitting lid. Dressing can be refrigerated for up to 1 week; bring to room temperature, then shake vigorously to recombine before using.