Kalamata Olive Dressing

Prep Time: 7 minutes  

1 small shallot chopped (or use 2 T chopped red onion)
1 tsp. fresh thyme leaves 
1/2 cup pitted Kalamata olives
1/4 cup White Balsamic vinegar
1 T Dijon mustard
1 cup extra virgin olive oil

*In the blender, blend shallot and thyme with White Balsamic Vinegar.  Add olives, vinegar, and mustard and pulse until pureed. (There can still be some small pieces of olive but be careful of pits).

*With machine going on low speed, slowly add olive oil through tube and continue to process until dressing is well emulsified.

*This dressing last for a week, but it should be at room temperature for full deliciousness!!