1 TBS Red Raspberry Thunder Jam
3 TBS York Imperial Apple Vinegar
Pinch of salt
1 TBS fresh chopped chives
½ cup olive oil
Mix the jam, vinegar, salt and chives in a small bowl. Drizzle in the olive oil while whisking to incorporate. Store in a jar in the refrigerator for up to 2 weeks.
Arugula with thinly sliced apples, blue cheese, and toasted walnuts. Sprinkle with JQD smoked salt
Romaine lettuce, fresh raspberries, toasted almonds, and goat cheese
Mixed baby greens with cucumbers, radishes, red onions, and snow peas.
Top any salad with grilled chicken, shrimp, tofu or salmon for lunch or dinner.