1/2 teaspoon saffron threads

1 tablespoon lemon juice

1/2 cup extra virgin oil

1/2 cup white wine vinegar

1 Spanish onion, small diced

2 garlic cloves, minced

1/4 cup Italian parsley, chopped fine

1 teaspoon fresh thyme

Salt and pepper

Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

Yield: about 1 1/2 cups