Chive Blossom Vinaigrette

This tangy, fresh vinaigrette infuses the gentle onion-garlic flavor of chive flowers - perfect for adding a pop of color and brightness to any meal. If you grow your own chives (they’re so easy!) or spot them at a local farmers market, this is a wonderful way to use those beautiful blooms. Drizzle chive blossom vinaigrette over salads, roasted veggies, or grain bowls - or use it as a marinade for chickpeas or roasted beets. Easy & versatile with a seasonal touch.

Makes about 5 servings

Ingredients:

• 6 tablespoons extra-virgin olive oil

• 3 tablespoons champagne vinegar 

• 1 large chive blossom, individual florets separated * (see note)

• 2 teaspoons raw honey

• 1 medium garlic clove, grated

• ½ teaspoon sea salt, or to taste

• Freshly ground black pepper

Method:

1. Add all ingredients to a jar, cover, and shake well until emulsified. 

2. Store covered leftovers in the refrigerator for up to 5 days. 

Notes:

1. If you don't have chive blossoms, use 1/2 tablespoon grated shallot.

2. The olive oil will solidify once chilled - let the vinaigrette sit at room temperature for 10 minutes before serving.