This post really is for all of you who are jam lovers like myself and how to make a vinaigrette with whatever jar of jam you have in the fridge that is almost used up. This is when I like to make a dressing out of the little bit that is left in the bottom of the jar. It makes for some very interesting flavor combinations for your next salad.
I make it right in the jar. Add a big dollop of Dijon mustard to the bit of jam at the bottom of the bottle. Then juice a lemon to the mix, as well as a good of amount of salt & pepper. We had a Meyer lemon so I used that last night. Then add extra virgin olive oil to the bottle, an equal amount to a bit more to what is already part of the mix. Put the jam jar lid back on, screw it on nice and tight, and shake shake shake. Done. Stores beautifully in the fridge. Ours rarely lasts that long because we eat it up right away on a big salad.
Happy middle of the week everyone!