Chive Vinegar and Panzanella Salad

 It's been awhile.  I'm typing this with 1 hand.  I had to have surgery to replace my thumb tendon.  I'm doing good.  

I made some chive vinegar.

I have an abundance of chives.

Cut off blossoms at peak time.  Make sure to soak in vinegar water to get rid of any bugs.  Then I used my salad spinner to get off all the water. 

Fill a jar with your chive blossoms and pour till covered with vinegar.  I used just regular white vinegar.

Store in a dark place for 2-3 weeks.  Strain and put in clean jars.  

I used it tonight to make a vinaigrette for my panzanella salad.

I had made 2 loaves of sourdough bread and had 3/4 loaf left so I made croutons.  

Croutons are easy to make, dice into chunks, soak in olive oil and spices of your choice.  Bake 350 shaking and tossing until brown and crisp. 

While that was baking I diced up some fresh garden goodies:  garlic scrapes, tomato, zucchini, onions and parsley.  I did this all in same bowl bread cubes soaked in.  I made a vinaigrette dressing using the chive oil, olive oil, spices.  When croutons are still warm, toss in salad, pour over the dressing.  This was the best thing I've eaten in months - so good!

I ate the whole bowl ...

Blessings from Ringle, Wisconsin.