This week’s recipe is inspired by Provence and its abundance of gorgeous herbs and spices. This combo of herbs and savory shallots packs the perfect punch of flavor for a crisp green salad. But don’t use it just on salad, it’s the perfect marinade for fish, mushrooms or almost any protein you getting ready to roast or grill.

Thyme plays a starring role in the dressing with its herby, fresh and earthy zing. Adding it to the mix points up the tang of the Dijon mustard, too! Almost any mushroom dish is going to sing when paired with thyme, so remember it when you are sautéing mushrooms as a side dish, too.

Thyme has many health benefits. One recent animal study resulted in a lower blood pressure by rats that used thyme. In humans, it’s also important to remember you can use thyme to replace salt as well which will help lower blood pressure as well. It’s also a good source of copper, fiber, iron and manganese.

Shallot Dressing with Thyme

2 TB Minced Shallots

1 Clove Garlic, grated

2 TB Minced Parsley

1 TB Fresh Thyme

1 TB Dijon Mustard

¼ Cup Red Wine Vinegar

¼ Cup EVOO

½ Tsp Sea Salt

¼ Tsp Freshly Cracked Black Pepper

Shake together all the ingredients in a jar or in a bowl with a whisk.

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