Any -Jam vinaigrette

If you are anything like me, you’ve got a few jars of jam hanging in your fridge with just enough to not throw away. Don’t toss it, instead turn it into a vinaigrette. This version is sweet, tangy, and perfect for salads, grilled veggies, or as a dipping sauce for potatoes or crudités. It’s bright, punchy, and just what you need.

Ingredients:

• 3 tbsp yuzu passion fruit marmalade (it’s what I had in the fridge)

• 1 tbsp whole-grain mustard

• 1 garlic clove, finely grated

• 1 tbsp white wine vinegar

• 2–3 tbsp olive oil (to taste)

• Salt and freshly ground black pepper, to taste

Instructions:

1. In a small bowl or jar, whisk together the marmalade, mustard, grated garlic, and vinegar.

2. Slowly drizzle in the olive oil while whisking, until the vinaigrette is emulsified and glossy.

3. Season with salt and pepper to taste.

Tips:

• No yuzu passion fruit marmalade? Sub with any citrus-forward or tart jam (kumquat, apricot, or even orange-chili marmalade).

• Add a splash of soy sauce or miso for extra umami.

• Use the vinaigrette warm over roasted veggies or chilled for summer salads, crunchy veggies for dipping.