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Wild Violet Vinaigrette

This tangy Wild Violet Vinaigrette features vinegar infused with foraged violets and wild garlic. Its unique flavor and vibrant color makes a tasty addition to any salad.
Course Condiment
Servings 8 ounces

Ingredients

For the Violet Infused Vinegar

  • 1 pint wild violet flowers loosely packed
  • 1 1/2 cups white wine vinegar

For the Vinaigrette

  • 1/4 cup violet infused vinegar
  • 1 tablespoon finely minced wild garlic or 1 minced garlic clove
  • 1 teaspoon honey optional
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3/4 cup extra virgin olive oil

Instructions

For the Violet Infused Vinegar

  • Gently rinse the violet flowers clean of any dirt or debris, then spread them out in a even layer on a cloth to dry.
  • Combine the violet flowers and vinegar in a pint-sized mason jar and cover with a lid. Place the jar in a dark cool place for 5-10 days, shaking occasionally, until the vinegar has turned a vibrant purple color.
  • Strain the flowers from the vinegar using a cheesecloth. Store the vinegar in a tightly covered jar in a cool dark location.

For the Vinaigrette

  • Combine the violet vinegar, garlic, honey, sea salt, and pepper together in a medium bowl, then slowly whisk in the olive oil until emulsified.
  • Store the vinaigrette in a covered jar in the refrigerator for up to a month.