Kombucha lemon poppy seed vinaigrette

This was a little experiment ran by Scott’s wife. We’ve been asked a couple times on our Instagram page to post the recipe. I haven’t tried the vinaigrette, but she said that it was amazing. So here’s the recipe:

  • 2/3 cup extra virgin olive oil
  • 1/3 cup raw honey
  • 1/3 cup raw kombucha (1st ferment)
  • 1 preserved lemon, cut into pieces small enough to blend (just leave out if you don’t have any or use the zest of 1 regular lemon)
  • 1/4 of a small onion, diced
  • 1 tsp Dijon style mustard
  • 1 tbsp poppy seeds
  • Sea salt to taste
  • Fresh herbs to taste
  • Place all ingredients in a quart sized mason jar and using an immersion blender, puree ingredients (you can use a blender but this is a much easier clean up).



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