- 1 jar of leftover jam, preserves, curd, etc. with at least 1 teaspoon left
- 1 part vinegar*
- 3 parts olive oil (preferably a good extra virgin oil)*
- 1/2-1 teaspoon dijon mustard
- Kosher salt
- Freshly cracked black pepper
- Add all of the ingredients into the jar, replace lid tightly and shake.
*A vinaigrette has a 3-1 ratio. 3 parts oil to 1 part vinegar.