Lemon Thyme Balsamic Vinaigrette
1
Serving suggestions
A simple dressing like this has a way of elevating everyday ingredients. Try it with seasonal greens, lentil salads, or roasted vegetables.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Combine the base ingredients.
In a small bowl or jar, whisk together the lemon juice, water, garlic, yogurt, Dijon mustard, balsamic vinegar, and thyme
2
Add the olive oil.
Slowly whisk in the olive oil until the dressing is smooth and well combined. Alternatively, combine all ingredients in a jar with a tight-fitting lid and shake vigorously.
3
Season to taste.
Add salt and pepper as desired. Adjust lemon juice or balsamic vinegar to suit your preference.
4
Serve or store.
Use immediately or refrigerate in an airtight container for up to one week. Shake or whisk before serving
Instructions
• 2 tablespoons lemon juice • 2 tablespoons water • 1 small to medium garlic clove
minced • 1 teaspoon plain yogurt (Greek
coconut
cashew
or other preferred variety) • 1 tablespoon Dijon mustard • 8 tablespoons balsamic vinegar • 1 tablespoon fresh thyme leaves
chopped or 1 teaspoon dried thyme • 6 tablespoons olive oil • Salt and pepper
to taste
Lemon Thyme Balsamic Vinaigrette
Lemon Thyme Balsamic Vinaigrette
A bright, versatile dressing that brings together citrus, thyme, and balsamic vinegar. Perfect for salads, grain bowls, or roasted vegetables.
Servings :
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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