Ends of jars are so exciting. And useful. Every time I hit the end of a jar, whether it's jam, peanut butter, mustard or honey, I make some sort of sauce or dressing. I get to please two parts of my personality: the thrifty, 1930's side that hates throwing out food, and the messy, lazy side that hates doing extra dishes.
A peanut butter jar becomes the basis for a spicy thai peanut sauce, honey or jam becomes a bright, delicious salad dressing. Pour everything in the jar, shake, and you're done.
Here's a mustard one.
Maple mustard salad dressing
1 almost empty mustard jar (just a few teaspoons left)
1/2 cup olive oil
1/4 cup balsamic vinegar
1/8 cup maple syrup
salt and pepper
Add everything to the jar, shake, and pour over greens. You can also make this in any jar, with a few teaspoons of mustard.
