Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes
PREP TIME20 min
COOK TIME00 min
¾ cup extra-virgin olive oil
1 tablespoon minced shallot
1 garlic clove, peeled and cut in half
¼ cup aged balsamic vinegar
¼ cup kombucha, such as Ginger KeVita Master Brew Kombucha
4 radishes, thinly sliced
2 tablespoons fresh lemon juice
½ pound organic mesclun or spring mix
1 carrot, peeled and thinly sliced
In a small bowl, combine olive oil, shallot and garlic and let steep for 15 minutes; discard the garlic.
In a Mason jar, combine infused olive oil, balsamic vinegar, and kombucha and shake until mixture is thoroughly combined, about 30 seconds.
On a plate, drizzle the lemon juice over the radishes.
In a large salad bowl, garnish the mesclun mix with carrots and radishes and dress with vinaigrette to taste.