Grape-Thyme Vinaigrette

I’ve been enjoying this tasty vinaigrette on my salads all fall.  Grape juice (in my humble opinion) is the best juice (orange and grapefruit are also high on my list…and this dressing would also be great with either of them!) and it’s always in my fridge (yup, right there in the door next to the cottage and ricotta cheeses  ;) ).

This dressing is especially wonderful on the fall salad that is a favorite of just about every lady I know.  You know the salad I’m talking about…it has candied nuts, field greens, fruit (apples and pears are personal favorites), some kind of cheese (usually cheddar or blue for me), and sometimes dried fruit (and if we’re really, really lucky, roasted veggies like sweet potato or butternut squash also!).  Guilty as charged, I love it too. 

Grape-Thyme Vinaigrette

Yields about 5 tablespoons

2 tablespoons grape juice

2 tablespoons canola oil

1 tablespoon balsamic vinegar

1/4 teaspoon Dijon mustard

Leaves from 1 sprig of fresh thyme

Pinch salt

Pinch pepper

Whisk together all ingredients; serve.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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