You can prepare the vinaigrette as directed. Cover and chill for up to 1 week. Serve the leftover vinaigrette with a tossed vegetable salad.
4 cups torn lettuce leaves
1 medium apple, cored and sliced
1/4 cup scallions, including tender part of green stem, cut fine
1/2 cup cheese, feta, crumbled, (optional)
1/4 cup oil, olive
1/4 cup vinegar, balsamic
2 teaspoon thyme, fresh
1 teaspoon mustard, dijon-style
1/4 teaspoon sea salt
In a large bowl, toss together greens, apple, and scallions. Shake Thyme-Dijon Vinaigrette; drizzle onto salad. Toss to coat. Top each serving with cheese. Makes 4 (1-cup) servings.
In a screw-top jar, combine 1/4 cup olive oil, 1/4 cup white or regular balsamic vinegar, 2 teaspoons snipped fresh thyme, 1 teaspoon Dijon-style mustard, and 1/4 teaspoon salt. Cover and shake well to mix. Chill until ready to serve. Makes 2/3 cup.