Prep 10 mins
Cook 4 mins
From Country Home magazine, this makes a nice dressing over greens!
- 2 teaspoons tea leaves, of choice or 1 (2 g) tea bags
- 1⁄3 cup white wine vinegar
- 1 -2 tablespoon honey
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon shallot, minced (or scallions)
- sea salt
- fresh ground pepper (to taste)
- 1 cup sunflower oil (or canola or olive oil)
- Place tea leaves, if using, in a tea ball. Place tea ball or bag and vinegar in a small saucepan and bring to a boil over high heat. Lower heat and simmer, covered, 1 minute. Remove pan from heat and set aside, allowing tea to steep in the vinegar until cooled. Remove the tea ball or tea bag and gently squeeze the bag or leaves to extract as much vinegar as possible into the pot.
- Transfer vinegar to a medium glass or stainless steel bowl. Add honey, thyme, shallots, and salt and pepper to taste; whisk until blended and smooth. Continuing to whisk, gradually add oil in a slow, steady stream until blended. The mixture will not emulsify. Transfer to a jar, cover tightly, and revrigerate for at least 4 hours. Store covered in refrigerator for up to 2 weeks. Shake well before serving. Makes about 1 1/3 cups.
this made a lovely vinaigrette- i used 1 oolong teabag, and i did use fresh thyme, 1 tbsp honey, fresh chives, 1/4 chopped vidalia onion, and 1 clove chopped garlic, used canola oil, mixed it in my mini processor. i served this over asian greens with bean sprouts, very tasty.