¼ cup apple cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1 medium clove garlic minced
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
½ cup extra virgin olive oil
1 ½ tablespoons fresh thyme leaves coarsely chopped
1 tablespoon water
Combine pumpkin puree, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a medium size bowl or a glass jar. Whisk well to combine. Add olive oil slowly, in a thin stream, whisking continually. (It's important to add the oil very slowly or the dressing will separate.) Add the fresh thyme and stir well. If you like your dressing a little thinner, add the water and stir until incorporated. Store in a covered container in the refrigerator for up to 5 days.