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| 1 shallot, finely chopped |
| 1 tsp fresh thyme, destemmed and chopped |
| 1/2 tsp salt |
| 1/4 tsp black pepper |
| 1/2 cup fig balsamic vinegar |
| 1 cup extra virgin olive oil |
| 1 tbsp walnut oil |
- Whisk all ingredients in a small mixing bowl. Keep refrigerated until ready to use.
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