As this is a straightforward dressing, use high quality white wine vinegar, as there is no where for any flaws to hide.
INGREDIENTS:
4 tablespoons high quality white wine vinegar 1 level teaspoon minced shallot ¼ teaspoon fresh thyme, minced 1 pinch salt 1 big pinch sugar fresh ground pepper to taste 12 tablespoons oil-either light tasting olive oil or something neutral such as grapeseed or sunflower
METHOD:
Put all ingredients except the oil into a non-reactive bowl and allow to macerate for 15-20 minutes.
While whisking vigorously, very slowly and in a steady stream, drizzle in the oil. Be sure to whisk all the while to ensure a thorough emulsion until all the oil is whisked in.
Use right away or store in the refrigerator for 4-6 days.
Yield: 1 cup dressing
Source: Chef Andrew E Cohen
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