Pumpkin Hot Honey Vinaigrette
Getting to the end of the jar? Let those last few tablespoons work their magic!
Whip up this Pumpkin Hot Honey Vinaigrette right in your jam jar—because everything tastes better with a little pumpkin and spice! Drizzle it over a cozy harvest salad with goat cheese.
Blake Hill Pumpkin Maple
Hot Honey (we used Runamok Chipotle Morita Infused Hot Honey)
4 tablespoons olive oil
salt & pepper to taste
Instructions
1
Use an almost empty jar of Pumpkin Maple jam, leaving about 4 tablespoons of jam inside.
2
Add olive oil, hot honey and a pinch each of salt and pepper to jar. Start with a conservative amount of honey and add more along with salt and pepper as desired.
3
With lid secure, shake the jar for 20 - 30 seconds until the ingredients are combined and the vinaigrette is smooth.
4
Taste the vinaigrette. If needed, add more salt, pepper, or hot honey.
5
Use the vinaigrette immediately or store in the refrigerator for up to seven days. Shake well before each use and serve at room temperature. Enjoy!
6
Chef’s Tip - We served this over a harvest salad with kale, roasted squash, red onions and goat cheese with a side of seeded crackers.
Suggested Jams
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