The players in this recipe are leftover jam, a combination of homemade strawberry freezer jam and store-bought jam in this case, unflavored kombucha, olive oil (I prefer light or extra light, but lots of people recommend extra virgin), and plain dijon mustard. When looking for vinaigrette recipes to get the ratios, lots of them have sea salt and pepper, but I choose to leave those out for my first experiment. I don't want to mess with the delicate balance of the kombucha too much.
2 Tbsp. jam
1 Tbsp. Dijon
1/4 c. kombucha
1/4 c. olive oil
Mix all together in a small jar with a tight fitting lid. This is an old store-bough jam jar. Feel free to lick the spoon that you used to transfer the jam from one container to the other.
Mmmmm, tasty! The picture doesn't quite do it justice. It's a delicate pink.
Then make yourself a delicious salad and sprinkle with your oh-so-easy vinaigrette! This particular salad is iceberg lettuce, cucumber (from my friend's garden), black bell peppers and black tomatoes (from my other friend's garden), sprinkled liberally with sunflower seeds. The vinaigrette is very tasty! A perfect blend of fruity and slightly tart.
