Chive Oil Vinaigrette

Sure I could have just chopped up some chives and tossed them on top of my salad but I was looking for something interesting to soak into my sunflower seed toast croutons, it worked perfectly. Sorry there is no picture of the actual salad I ate because I finished the whole thing before I realized I wanted to post the recipe. Suffice to say I served this over a bowl brimming with micro greens and two slices of crispy toast cubes.

½ Cup fresh chives
¼ Cup Olive oil
2 Tbs White balsamic vinegar
¼ Tsp Honey
White pepper and sea salt to taste

Method: Use a blender combine chives and oil, the chives will not totally disintegrate rather become more like pulp, pass this mixture though a fine sieve to separate out the larger pieces, what should be left is a smooth not too overwhelmingly chivy green oil. Whisk the chive oil together with remaining ingredients and toss with your favorite mix of greens and unseasoned croutons.

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4 Responses to Chive Oil Vinaigrette

  1. Karen says:

    This will be beautiful on the nice spring salad.

  2. Bernie Hayes says:

    What a great idea. I also have more chives than I know what to do with, so I will give your recipe a try.

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