Under 5 mins
A quick and easy vinaigrette that can be spun in all sorts of directions. Toss with romaine and celery hearts for a crunchy salad, drizzle over roasted fish, or even use as a marinade for grilled chicken.
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
Combine thyme, vinegar, sugar, and salt in a medium nonreactive bowl. Whisking continuously, add olive oil in a thin stream until well blended. Taste, adjust seasoning as desired, and serve.