makes 1/2 cup

1/4 cup balsamic vinaigrette
1 teaspoon honey
1 teaspoon fresh thyme leaves
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

In a blender blend all ingredients except oil. With motor running, add oil in a slow stream and blend until emulsified.
Vinaigrette keeps, covered and chilled, 1 week.