In a chilled mixing bowl, combine Mad X and red wine vinegar. Whisk to incorporate into a uniform liquid.
Add the thyme leaves, the Dijon mustard, the sugar, the salt, and the garlic. Whisk.
Slowly drizzle the walnut oil into the vinaigrette while steadily (but not madly) whisking.
Chill, covered, until ready for use. It'll hold up for at least a week in an airtight container, but the garlic's intensity will taper with time.