Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes

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October 12, 2016
Ginger kombucha
Photo Credit: Ariel Martinez

Recipe by Ariel Martinez

Ginger Kombucha Vinaigrette With Mesclun, Carrots and Radishes

SERVES

2

PREP TIME

20 min

COOK TIME

00 min

Ingredients

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

Directions

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.

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