In a 2 quart jar, blend the maple syrup, dijon mustard, thyme, salt, and vinegar with an immersion blender for 30 seconds or so, until well blended.
Pour in the olive oil with the motor running, continue blending until it’s emulsified.
Store in a jar at room temperature for about a week, or refrigerate if storing longer. It will likely separate when refrigerated and brought back to room temperature, but will come back together when you shake it.