Garlic Scape Kombucha Dressing

• scant 1/4 c. plain, unflavored kombucha
• 4 garlic scapes, sliced
• 2 T. apple cider vinegar
• 1/2 c. olive oil
• pinch of salt

Using a blender or food processor, blend the scapes, kombucha and apple cider vinegar together with a pinch of salt. I leave the puree slightly textured, but you may puree until completely smooth if you prefer. Pour the kombucha mixture into a bowl and slowly whisk in the olive oil. Taste and adjust vinegar, oil or salt, if needed. The strength of the kombucha you use will make a big difference in the way this dressing comes together, so don’t be afraid to tweak the volume of ingredients to suit your taste.

Serving suggestions:

I lightly dress a salad of seasonal greens with this vinaigrette and serve, topped with fried slices of haloumi cheese (recipe follows) or crumbled feta and a sprinkling of nasturtium petals. To make a vegan version of this salad, roast a tray of mixed root vegetables with a generous sprinkling of sea salt and some coconut oil and use in place of the cheese.

Haloumi Cheese

adapted from the Wholesome Cook

• 1 liter each cow’s and goat’s milk
• 1 tsp. vegetable rennet diluted with 1 T. water
• 1/2-1 T. Kosher salt (plus more for the brine)

Heat the milks in a pan until they reach 95 degrees. Remove from heat immediately and stir in diluted rennet. Set aside for 30 minutes until the milk sets and becomes jelly-like.

Using a wooden spoon, break up the milk into large curds and stir to separate the curds and whey. Transfer the curds and whey to a microwave-safe bowl, and allow to stand for 10 minutes.

Microwave the curds for 2 minutes, stir and microwave for two more minutes. If, at this point, the curds are elastic and slightly firm, continue to the next step. Otherwise continue microwaving in 1 minute increments until you have achieved the right texture.

Line a colander or large sieve with a few layers of cheesecloth, and place inside a large bowl. Strain the curds and whey, reserving 1/2 c. of whey for the brine. Sprinkle salt over the curds and work it into the cheese with your hands. Use 1/2 T. if you prefer a mild cheese, or 1 T. if you prefer a salty cheese.

Press the cheese into a rectangular container and place in the refrigerator to cool for up to an hour. Meanwhile, make a brine using 1/2 c. of whey and water with 1 T. salt.

Remove the cheese from the mold and place in a large container. Cover with the brine and refrigerate.

To serve, slice into thin pieces and fry in an oil-less pan until golden brown on each side.