Meyer Lemon and Thyme Vinaigrette

• Zest of 1 Meyer Lemon
• 1/4 Cup of chopped red onions ( 1/4 inch dice )
• 1 tsp of Chopped Garlic
• 1 tbsp of Dijon Mustard
• 1/4 Cup of juice from 1 Meyer Lemon
• 1 tsp of fresh chopped thyme
• 1 tbsp of Kosher Salt
• 1/4 Cup of Vermont’s Maple syrup
• 1 Cup of canola oil
• 1/2 Cup of Extra Virgin Oil

In a food processor place all of the ingredients except for the canola & olive oil. Pulse a few times until mixed. Combine both oils together. Pour oil in a thin stream into the food processor on low speed. Mix until well combined.

Use about 1/4 cup or 2 ounces per salad mix.