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.