Never underestimate the power of a great vinaigrette, especially as we head into the beautiful fresh produce of summer. Use this lemon vinaigrette on salads of any kind (and this forms the basis of my garlic slaw), roasted fish (especially delicious on salmon), chicken, roasted potatoes, and vegetables.
Juice of 1 lemon
1 clove garlic
1/2 tsp moutard en grains (best quality you can find)
1 tsp honey
1-2 Tb fresh thyme
1/2 c extra virgin olive oil
Salt and pepper to taste
Strip the thyme leaves from the stems and set aside. Strain lemon juice into a medium bowl (big enough for room to beat everything freely). Smash and then finely mince the garlic and add it to the lemon juice. Add the mustard and honey and mix thoroughly. Beat this mixture rapidly with a fork as you add the olive oil, pouring it slowly in a steady, thin stream to form an emulsion. When this is thick and stable, mix in the time and add salt and pepper to taste.
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