Cooking with Campfire

So I know this is not the most exciting recipe but it is such a delicious and easy to make dressing, that you can whip up with so many options. I personally love it in any arugula and spinach salads. Also, this is a quick recipe to make before a camping trip. Just pour into a mason jar and you have dressing on the go for any camping meals you want to add it to!

Ingredients:

• 1/2 c. Olive Oil
• 1/4 c. Champagne Vinegar
• 2 tbsp. Shallot
• Juice of one Lemon
• 1 tsp. Fresh Thyme
• 1 tbsp. Dijon Mustard
• Splash of black pepper & salt

Directions:

1. Wash thyme and remove from stems. Finely chop
2. Mince small shallot – enough for at least 2 tbsp.
3. Add olive oil, champagne vinegar, shallot, thyme, and Dijon mustard to a bowl
4. Cut lemon in half and juice into the bowl with other ingredients
5. Whisk together until combined
6. Add salt and pepper to taste
7. Use immediately or pour into a mason jar and refrigerate.

** One note on this dressing – when refrigerated, it will harden. Before use, let the dressing sit out at room temperature for a bit to loosen back up. Or run mason jar under warm water. Once it loosens up, just give the mason jar a good shake to combine!

I would love feedback! If you have tried this recipe, please rate below and/or comment!