Whisk 2 tablespoons lemon juice
1 tablespoon dijon mustard
1 teaspoon lemon zest
1/2 teaspoon sugar
and salt to taste.
Gradually whisk in 1/4 cup each olive oil and vegetable oil.
adding 1/4 cup pitted kalamata olives and 1 1/2 teaspoons fresh thyme.
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