By Tara Bench
For this dressing, stir together all of the ingredients except the oil until well combined. Slowly add the oil, whisking constantly. Recipe makes about 1 cup. Store in a covered container at room temperature for up to 5 days or in the fridge for up to 3 weeks.
1/3 cup white wine vinegar
1/2 tsp each kosher salt and ground black pepper
1 tbsp Dijon mustard
1 tsp sugar
2 tsp chopped thyme leaves or tarragon
1/2 cup extra-virgin olive oil