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Makes about 1 1/2 cups INGREDIENTS 1 small shallot, minced zest from 1/2 lemon juice from 1 lemon 1 tablespoon Dijon mustard 2 tablespoons strawberry jam or preserves 1/2 cup red wine vinegar 3/4 cup olive oil 1/4 cup neutral oil like canola or vegetable Kosher salt and pepper to taste 1 tablespoon chopped fresh thyme 1 1/2 tablespoons toasted poppyseeds INSTRUCTIONS Prepare your shallots Add the shallots, lemon zest, and juice to a large bowl and let them sit for 10 minutes to get rid of some of the raw shallot taste

Eat it within 2 to 3 days