Ingredients
1 cup pumpkin puree
1/2 cup apple cider vinegar
1/4 c cup maple syrup
2 teaspoon Dijon mustard
2 medium clove garlic, minced
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
2 tablespoon water
3 tablespoons fresh thyme leaves, coarsely chopped
Preparation
Combine pumpkin puree, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a medium size bowl or a glass jar. Whisk well to combine.
Add olive oil slowly, in a thin stream, whisking continually. (It’s important to add the oil very slowly or the dressing will separate.)*
Add the fresh thyme and stir well. Store in a covered container in the refrigerator for up to 5 days.
