Makes ½ cup, can be doubled
2 tablespoons minced shallots
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
½ teaspoon chopped fresh thyme, or ¼ teaspoon dried thyme
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
In a small bowl, mix shallots, zest, juice, vinegar, and thyme. Whisk in olive oil until fully blended. Season with salt and pepper.
Serve on mixed greens or kale, tomatoes, cucumbers and olives. Or atop boiled potatoes with grilled vegetables and fresh basil for a great potato salad.