Pumpkin Hot Honey Vinaigrette

Use an almost empty jar of Pumpkin Maple jam, leaving about 4 tablespoons of jam inside.

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.

With lid secure, shake the jar for 20 - 30 seconds until the ingredients are combined and the vinaigrette is smooth.

Taste the vinaigrette. If needed, add more salt, pepper, or hot honey.

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!

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.