Most chive blossom vinaigrette recipes ask that you wait a couple weeks as the chive blossoms infuse into the vinegar. While I do have a 2 week chive infusion pending (because that pink infusion is B.E.A.U.T.I.F.U.L. and irresistible), I’m just a bit too anxious to wait that long for this much anticipated dressing, especially when those whimsical purple blossoms are shouting out and begging to be used whenever I walk by them. So, I whipped up this flower studded dressing with the intention of consuming it straight away – the flowers and all!
This vinaigrette is deliciously tasty despite its simple ingredients and lack of infusion time. The flowers hold up surprisingly well, adding their flavor, nutrients, and of course their fairyland magic to your meals! The flavor is sweetly chive-y without being overpowering, but if you’re looking for something more intense, try chopping up some chive greens and toss them into the mix as well. Go ahead, give it a try!
- 1/2 cup fresh chive flowers – plucked
- 1/2 cup white wine vinegar
- 3/4 cup avocado oil
- juice of 1/2 lemon
- 2 tbsp raw honey
- 1/4 tsp salt
- freshly ground black pepper
- Combine everything into a pint sized mason jar.
- Cap it and shake it to mix and emulsify.
- Enjoy as you please!
Use it as a salad dressing, a marinade, or splash some in your potato salad!