Blushing Chive Blossom Vinaigrette

If you’ve never grown a row of chives before I highly recommend it for several reasons. First, fresh chives are delicious on lots of things liked baked potatoes- yum! Second, chives are really easy to grow and they reasonably self-seed without going crazy like forget me nots or calendula. And third, they grow these adorable purple-pink, thistle-like balls which are very useful for today’s post (and bees also love chive blossoms for gathering nectar). Chive blossoms taste like the chive greens themselves, so they are very useful for using in making chive vinegar. If you have not made chive vinegar before then read this post to see just how easy it is. Then, you can make today’s Blushing Chive Blossom Vinaigrette.

When I first learned how to make chive vinegar, I thought it was the prettiest thing with its hot pink color. Of course, I needed to find ways to use it the most obvious way being a vinaigrette. Vinaigrettes are easy and resource friendly as well as an excellent way to use fresh herbs. And if you like pretty foods this vinaigrette is also rather pretty with its hint of blush pink color. So, if you are a salad lover then you will likely love this pale pink vinaigrette with its sweet and tangy, mild onion taste.

Blushing Chive Blossom Vinaigrette

Makes approximately 1 scant cup.

1/4 cup chive vinegar (see how to make this here)

1/2 cup olive oil

2 tbsps. honey (acts as an emulsifier to keep your vinaigrette from separating)

1/4 tsp. salt

Combine vinegar, honey, and salt in blender or food processor. Next, keep blender/food processor going and slowly drizzle oil in until fully combine and thickened- this is important for a successful emulsification of dressing that doesn’t separate. Ready to use. Store in the refrigerator.

If you like this post you may like this one as well:

Nectarine and Fresh Corn Salad with Chili Lime Vinaigrette

Have a beautiful day!