2 Tbl red wine vinegar
1/2 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
1/4 cup vegetable oil
kosher salt & freshly ground black pepper, to taste
Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper. Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour. The dressing can be made ahead and stored about five days, refrigerated in an airtight container.