1/2 cup extra virgin olive oil (use good stuff for this, it makes a difference)
4 tablespoons freshly sqeezed lemon juice (yes, FRESH)*
1 teaspoon dijon mustard
1 1/2 teaspoon fresh thyme (stripped from stem and finely minced)**
1 clove garlic (minced or I prefer using a garlic press)
1 medium shallot (minced or pushed through garlic press)***
1 1/2 teaspoon coarse salt (I love Kosher salt)
fresh ground pepper (to taste, a couple of pinches at minimum)
*1 lemon = about 1 tablespoon juice
** thyme can be optional, but it is really good
*** no shallots? be careful using more garlic. I'd use a couple tablespoons of sweet yellow onion first.
I mix everything together in a 2 cup or larger measuring cup (olive oil first to measure correctly). Whisk it together or just pour it into your dressing bottle and shake it up. Keep refrigerated. Serve at room temperature and shake well before drizzling on salad (or pizza if I'm allowed to give the recipe).
Yields about 1/2 cup of dressing.