Cherry blossoms come in multiple colours and each have their own unique flavour. We can capture the fresh floral character in a vinegar and then use it throughout the year in dressings.
Ingredients
100g of Cherry Blossoms, carefully picked off the stem
500ml of White Wine Vinegar
100ml of Honey
To make into a dressing
100ml of Cherry Blossom Vinegar
300ml of Rapeseed Oil
1 tablespoon Dijon Mustard
Salt and freshly ground Black Pepper
Method
Soak the Cherry blossoms in water to bring out any small bugs or impurities. After half an hour sieve out the blooms and transfer onto kitchen paper to dry.
Mix the dry blossoms with vinegar and honey. Transfer to sterilised jam jars, shake well then leave to infuse for a week or more.
To make into a dressing, mix the Cherry Blossom vinegar with Rapeseed oil and Mustard. Season to taste with salt and pepper. Use with fresh crisp salads to capture the essence of Spring.
