Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes

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.