Dip a fork into the jar of dijon mustard, scoop out about a tablespoon and place in a small bowl. Add the kombucha (best if brewed for at least 2 weeks), maple syrup, pepper and crushed garlic clove and mix with a fork.

Add the olive oil in a thin stream stirring constantly with the fork until the oil is emulsified. Mix in 1 tsp walnut oil and use immediately.

An easy variation is to make a creamy dressing. Add ¼ cup of cultured cream or creme fraiche to ¾ cup of this basic dressing and blend with a fork.

This enzyme and probiotic rich kombucha salad dressing will last for weeks in the refrigerator.