Place all ingredients in a glass jar. Place lid on jar and shake vigorously.
½ cup olive oil, ¼ cup white wine vinegar, 2 tablespoons lemon juice, 1 clove garlic, 2 teaspoons dijon mustard, ½ teaspoon honey, 2 teaspoons fresh thyme, ¼ teaspoon salt, ¼ teaspoon pepper
Taste dressing. Add additional salt, if needed.
Notes
Tips:
I use a small canning jar with a reusable lid. If you don't have a jar available, the dressing can also be combined in a blender or food processor. You could also whisk your olive oil into the other ingredients.
Store dressing in the refrigerator. The dressing will thicken when cold. Let sit at room temperature for 10 minutes before serving so the oil will become liquid again.
I use a bit of honey to help mellow the tangy lemon and vinegar. Adding honey is optional.
An easy way to remove thyme leaves from the stem is to grab one stem and slide your fingers from the top to the bottom of the stem.