Lemon-Shallot Vinaigrette - cooking recipe

Ingredients

3/4 cup extra virgin olive oil
1/3 cup grated parmesan cheese
3 tablespoons fresh lemon juice
1 shallot, minced
2 teaspoons Dijon mustard
1 1/2 teaspoons minced fresh thyme
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

Shake all of the ingredients together in a jar with a tight-fitting lid.
The dressing can be refrigerated for up to 3 days; bring to room temperature, then shake vigorously to recombine before using.