Chives are the most mild-tasting member of the onion family. Add some freshly chopped chives as a garnish to your dishes for an extra boost of flavor.  The purple blossoms are also edible and great in salads or infused in oil and vinegar.

Cutting instructions: You can trim each stalk individually towards the base. Both the stalk and the flowers are edible.

Spring Salad with Lemon Chive Vinaigrette

Lemon Chive Vinaigrette Ingredients:
Juice of one lemon
1/4 cup of extra-virgin olive oil
1/4 teaspoon of fine sea salt
1 heaping teaspoon of Dijon mustard
1 teaspoon of maple syrup
2 tablespoons of finely chopped chives

Spring Salad Ingredients:
1 cup of frozen shelled edamame
8 asparagus spears, woody ends trimmed off, cut into pieces
2 cups of arugula, washed and dried
2 cups of kale, washed, dried, and chopped
8 radishes, thinly sliced (or less if desired)
1/2 cup of walnut pieces, toasted

  1. Combine all vinaigrette ingredients in a jar and shake well. Set aside.
  2. In a small saucepan, bring 3 cups of water to a boil. Add in the edamame and asparagus pieces. Reduce heat to a simmer. Cook the edamame and asparagus for 3-5 minutes (or until asparagus is slightly tender). Drain and rinse well with cold water to stop the cooking process.
  3. Toast walnuts in a dry frying pan on medium heat for about 3 minutes, or until walnuts become fragrant.
  4. In a large salad bowl, toss together the arugula, baby kale, sliced radishes, edamame, asparagus and toasted walnuts. Drizzle half of the lemon chive vinaigrette overtop and toss well to coat. Additional dressing can be added as desired.

Recipe adapted from The Fig Tree

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