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Spring Lemon and Thyme Dressing

Makes about 2 1/2 cups

1 1/2 cups olive oil

3/4 cup canola oil

2 1/2 tablespoons loosely packed whole thyme leaves, chopped finely (or 1 1/2 tablespoons dried)

2 1/2 tablespoons Dijon mustard

2/3 teaspoon salt

1 teaspoon freshly ground black pepper

4 tablespoons fresh lemon juice and zest of 1 lemon

1/2 cup red-wine vinegar, or as needed

In a medium pot over low heat, combine the olive oil, canola oil and thyme. Heat the oil to just short of bubbling. Remove from heat and set aside for at least an hour.

Meanwhile, in the work bowl of a kitchen mixer or a hand-held mixer, combine the mustard, salt, black pepper, 1 tablespoon lemon juice and the lemon zest.

Begin whisking on slow setting. Slowly drizzle in about 1/4 cup of the oil. Whisk in 1 tablespoon lemon juice. Repeat, alternating oil and lemon juice (taste for balance as you go along) until both are exhausted. Cut with a little red-wine vinegar if more acid is needed. Taste for seasonings.

Use a funnel to transfer contents to a standard 750-milliliter bottle (or a mason jar). Be sure to scrape in everything from the bottom of the bowl. Seal securely. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using. Shake well. Store in an airtight jar for a month or more.

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