In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Store covered in the refrigerator for up to 4 days.
Dijon mustard: Sometimes I use more Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
Thyme: Or substitute basil, chervil, chives, or parsley.
Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again.
Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
Storage: Store covered in the refrigerator and use within 4 days.
Make the dressing your own: Try adding a teaspoon of honey or a pinch of red pepper flakes. Or, roast the garlic before mixing it into the dressing.