I craft each of my Stella Jam flavors so that you can use them in both sweet and savory ways. Making a salad dressing with Stella Jam is one of my favorite ways to use jam in a savory dish. I make dressing in a Mason jar and use it throughout the week with different combinations of seasonal greens and vegetables accented by fruit, toasted nuts, and goat cheese. Here is a loose recipe to follow but I encourage you to get creative with ingredients and toppings.
Serves 2–4
½ cup good-quality olive oil
¼ cup Stella Jam (depending on the sweetness of the jam, I sometimes add a little honey or maple syrup)
4 tablespoons vinegar of choice
1 tablespoon Dijon or other spicy mustard
1 tablespoon lemon juice
Salt and pepper
Shake all ingredients in a Mason jar or whisk in a mixing bowl.
Keep dressing refrigerated for up to 2 weeks.
Toss with seasonal greens, chopped vegetables, or seasonal fruit like cherries or strawberries. Top with any or all of the following: avocado, chickpeas, chopped red or green onion, chopped chives, toasted walnuts, and/or crumbled goat cheese.
