Recipes from the CSA: Chive Blossom Vinegar & Vinaigrette

By Jen Langdon

Vinegar can be easily infused with herbs, opening up a nearly infinite number of flavor combinations. Balsamic vinegar with rosemary, apple cider vinegar with cinnamon sticks, or dark malt vinegar with thyme might suit your fancy. One of our favorite combinations is chive blossom infused white wine vinegar, creating a delicately onion-y base for a lively vinaigrette. It will add a hint of onion flavor to your salad dressing, without being overpowering. As a bonus, the vinegar not only takes on the delicious flavor of the chives, but also their color, turning a beautiful shade of ruby pink.

INGREDIENTS:
2 cups chive blossoms
1 bottle Madhouse Vinegar (we like white wine vinegar, to showcase the pink color)

DIRECTIONS:
1. Thoroughly wash chive blossoms in several changes of water. Small beetles may be in residence, but they will vacate once submerged. Drain blossoms well or use a salad spinner to remove excess water.

2. Place blossoms in a glass container with a lid, like a mason jar. Add vinegar and stir to submerge blossoms. Steep at least 24 hours. Taste to see if the vinegar has become flavored to your liking.

3. Strain vinegar with a fine mesh strainer. and return to its original bottle, if desired.

CHIVE BLOSSOM VINAIGRETTE
A great use for your new infused vinegar is this quick vinaigrette!

INGREDIENTS
1 part chive blossom vinegar
3 parts Mason De Choix, Walnut Oil
1/2 part dijon mustard
Salt and freshly ground pepper to taste

DIRECTIONS
Place all ingredients in a glass jar, cover tightly, and shake to emulsify. Store in the refrigerator.