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Chive Blossom Salad with Pickled Carrots and Goat Cheese

Course Salad
Servings 6 servings

Ingredients

Chive Blossom Vinegar

  • 1 cup fresh chive blossoms
  • 1 ½ cups white vinegar

Chive Blossom and Fennel Pickled Carrots

  • 1 ½ cups water
  • ¾ cup white vinegar
  • 2 tbsp sugar
  • 2 tsp fennel seeds
  • 1 tsp kosher salt
  • 3 carrots
  • 4-5 fresh chive blossoms
  • 5-6 chive stems

Chive Blossom Salad with Pickled Carrots and Goat Cheese

  • 2 ½ tbsp Chive Blossom Vinegar
  • 2 tsp honey
  • 1 ½ tsp Dijon mustard
  • ¼ tsp kosher salt
  • pinch pepper
  • ⅓ cup light olive oil
  • 6-7 cups mixed greens
  • ½ cup crumbled goat cheese
  • Chive Blossom and Fennel Pickled Carrots
  • extra fresh chive blossoms

Instructions

Chive Blossom Vinegar

  • Pick and gently wash the chive blossom heads. Pack the blossoms into a clean jar. In a small saucepan, gently heat the vinegar until warm but not hot. Pour the vinegar over the blossoms, pressing down to submerge them as best you can. 
  • Seal the jar and leave in a cool, dark place for one week or up to two weeks. After steeping, strain the vinegar and discard the blossoms. Return the vinegar to a clean jar and store in the fridge. The vinegar should last for several months if refrigerated.

Chive Blossom and Fennel Pickled Carrot Ribbons

  • Make a brine by combining the water, vinegar, fennel seeds, sugar, and kosher salt in a small saucepan. Place over medium high heat. Bring the brine to a simmer, stirring until the sugar is dissolved. Remove from the heat and let cool slightly.
  • Peel the carrots. To make ribbons, use a vegetable peeler to peel long strips from one side of the carrot. Pack the carrot ribbons into a jar. Add the chive blossoms and chive stems. Carefully pour the warm brine into the jar, pressing down to submerge the carrots as best you can. 
  • Seal the jar and store in the fridge for at least 2 to 3 hours. The pickled carrots should keep for 1 to 2 weeks in the fridge. Drain the carrot ribbons before using.

Chive Blossom Salad with Pickled Carrots and Goat Cheese

  • In a small bowl, combine the chive blossom vinegar, honey, and Dijon mustard. Add the kosher salt and pepper and whisk until combined. Slowly drizzle in the light olive oil while whisking continuously. Whisk until the vinaigrette is combined and fully emulsified. 
  • The vinaigrette can be made ahead of time and stored in the fridge. It may separate after sitting – whisk it back together before serving.
  • Add the salad greens to a salad bowl. Drizzle with vinaigrette and toss until combined. Drain a handful of carrot ribbons and scatter over the salad, lightly tossing to distribute them evenly. Crumble the goat cheese over the salad. If desired, pull some of the tiny pink flowers off the chive blossoms. Scatter the flowers over the salad and enjoy!