Submitted by: Rick from Milwaukee, Wisconsin
Yield: Roughly 1 cup
In the cup of a food processor or blender, place the vinegar, shallots and lemon. Let sit about 5 minutes, until hydrated. Puree.
While still running, add the sugar, lavender, salt, mustard, and white pepper. Slowly pour in olive oil.
Transfer to a jar and shake in the thyme leaves.
Will keep in the refrigerator for a month.