- Yield 8 servings
Try this dressing on leftover cooked green beans, root vegetables, broccoli or salad greens.
- 2 tablespoons Dijon-style mustard
- 1 tablespoon stone-ground mustard
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons minced fresh thyme
- Combine the mustards in a small mixing bowl. Slowly drizzle in the oil while whisking until smooth. Add the vinegar, thyme and salt; combine well. Will keep refrigerated up to 2 weeks. Makes 1 cup.