I truly believe that the world can be divided into two types of people: those who like their dressings creamy (Ranch, blue cheese crumbles, you know what I'm talkin' about) and those who are all oil-and-vinegar, all the time. I'm a split-down-the-middle Greek and Italian girl, so it makes sense that I would fall into the latter category, but — even with all that Mediterranean blood in me — I've always like my vinegars a little bit more than your average girl. The tarter the better, I say, and bring it on in spades.
Except, for all my love of vinegar, I've never ventured much further from Balsamic than Red Wine. For shame! Turns out, I've been missing out on a world of infusions, highlighted by my discovery of Chive Blossom Vinegar from Leite's Culinaria. Although the version I try to make at home won't be so fortunate as to contain David's own backyard blossoms, I'm imagining I can still get away with a decent enough ration of sweet to tart for sprinkling over roasted veggies, a pile of crispy french fries, or a huge hunk of homemade bread.
Chive Blossom Vinegar from Leite's Culinaria
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