Tangy kombucha that has been fermented long enough to smack of vinegar is the base of this delicious, pungent dressing. Made creamy by the addition of Dijon mustard and plenty of good olive oil, this dressing packs a probiotic punch while adding stunning flavor to greens and vegetables.
- 1/4 cup kombucha, fermented into vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves minced garlic
- 1/2 tsp. salt
- 1/2 cup olive oil
- Add kombucha, mustard, garlic, and salt to a pint jar. Place the lid on and shake until well combined.
- Add olive oil to mixture and shake again to combine.
Drizzle over green salad or raw vegetables.