Pansies are one of my favorite edible flowers in the garden. Making an infused vinegar is a beautiful way to incorporate the blooms into both sweet and savory recipes. I love making a lemony vinaigrette for spring salads or a summery panzanella . It’s a bright and floral way to enliven a pot of brothy beans and market veggies. Vinegars are also wonderful in cocktails and as a base for homemade shrubs. For sweets, add a splash in your next pavlova, to finish roasted strawberries or in any pie that calls for vinegar.
Notes:
Choose a delicious high quality vinegar, Katz Sparkling Wine , Late Harvest Sauvignon Blanc and Honey Vinegar are a few of my favorites for this recipe. Apple cider vinegar would also be delicious.
Pansey Vinaigrette
Ingredients
Pansy Vinegar
1/2-1 cup loosely pack pansies
white wine of ACV vinegar to cover
Pansey Vinaigrette
3 tablespoon pansy infused vinegar
1 tablespoon lemon juice
1 small shallot finely diced
1 teaspoon honey
salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Instructions
For the Vinegar
In a clean jar add the pansies flowers. Top with vinegar and cover. Store in a cool dark place for 1-2 weeks. Strain out the flowers and transfer to a clean jar.
Pansey Vinaigrette
In a small bowl, combine the shallots, lemon juice, and pansy vinegar. Let stand for 10 minutes. Whisk in honey and then slowly whisk in olive oil. Season with salt and pepper.
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