From the Kitchen of Stephanie
2-3 TBSP Rice Wine Vinegar
Pinch of Thyme
1 Clove Garlic, minced
2 TBSP Diced Shallot
EVOO, to taste (I like my dressing a little more acidic)
Salt and Pepper to taste
Blend all ingredients together except for the EVOO. Then Slowly add EVOO until it reaches the taste and consistency you like. I like to make my dressing about an hour before I'm going to dress my salad, so that the flavors can really blend.
I like to add this to Mixed greens, avocado, feta, cooked bacon, bell pepper, candied pecans, and diced green onion. :) It's one of my favorite salads :)
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