In a blender, combine the garlic with the Dijon mustard, celery, onion, olive oil, canola oil and cider vinegar and blend at high speed until emulsified and creamy. Scrape the French dressing into a glass jar and stir in the parsley and thyme. Season the dressing with salt and pepper and refrigerate until serving.
Make Ahead: The dressing can be refrigerated for up to 3 weeks. Shake well before using.
Serve With: A lettuce-and-tomato salad or a steamed vegetable, such as asparagus, green beans or carrots, or a roasted vegetable, such as beets.