Quick and Easy Lemon Thyme Vinaigrette

1/4 cup freshly squeezed lemon juice
2 tbsp honey
2-3 tsp fresh thyme, chopped
1 tsp garlic, minced
1/4 cup olive oil
Pinch of salt & pepper 



Add all ingredients, except the olive oil, to a small container with a lid (like a mason jar, but a bowl and a whisk will work also).  Whisk everything together to get the honey incorporated.  Add the olive oil, put the lid on and shake vigorously until it is emulsified.  Store in refrigerator, and it'll keep for about 2 weeks.


From Full Moon Natives recipe files