Recipe is enough for about 6 servings
3/4 cup extra virgin olive oli
salt and fresh ground pepper
1 clove garlic
1/4 cup balsamic vinegar
1 Tablespoon dijon mustard
2 Tablespoons finely chopped fresh thyme leaves
Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard, whisk to combine. Slowly drizzle in remaining olive oil while whisking constantly to form a smooth vinaigrette. Season with salt and freshly ground pepper to taste.
Try this dressing over mesclun greens that are mixed with toasted pecans, dried cranberries and goat cheese.