Chive Blossom Vinaigrette
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Start by chopping off your chive blossoms!
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Heat about one cup white wine vinegar over med heat ( you don’t want it to boil)
2
Place your blooms in a mason jar or container with tight lid.
3
Pour your warm vinegar all the way to cover the blooms. Cover with an airtight lid.
4
Store in a cool, dark place for one week. Then place cheese cloth over and drain infused vinegar.
5
Add equal parts olive oil & tbsp Dijon mustard.
6
Shake well! Add salt & pepper to season. Use on salads or anything that needs a tangy dressing!
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