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Fermented Mushroom Vinaigrette
Prep Time (mins)
Cook time
Servings
5
10
6 to 8
Ingredients List
60ml extra-virgin olive oil
2 tbsp red wine vinegar or apple cider vinegar
1 tsp Woodbloom Umami Fermented
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 small garlic clove, minced to a paste
Salt and black pepper
Instructions
1. Add the vinegar, mustard, honey, garlic, and Umami Fermented to a small jar or bowl. Stir together.
2. Slowly pour in the olive oil while whisking continuously until the dressing comes together. If using a jar, just add the oil and shake hard for 30 seconds.
3. Taste it. More vinegar if it needs brightness, more honey if it needs balance, more Umami Fermented if it needs depth.
4. Dress the salad just before serving. Leftovers keep in a sealed jar in the fridge for up to a week. Give it a shake before using.
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