Herb Vinegar & Herb Vinaigrette

Herb Vinegar
Another great way to preserve that herbal flavor is in vinegar. You can use my favorite, organic apple cider vinegar, or wine, champagne, or rice vinegar.
To make your vinegar, stuff a glass mason jar full of fresh, clean herbs, pour vinegar over the herbs, completely covering them, and cap with a coated canning lid. Place the jar on a shelf for 2-3 weeks, strain through cheesecloth or a coffee filter and voila! the vinegar is ready to use. You can store in decorative bottles from a winemaking store or use the original mason jar. No refrigeration is necessary. Herbal vinegar can be used in salad dressings, salsas, stir-frys, marinades, and sauces.

Here are some combinations that I have found to be quite tasty:
Lemon thyme, lemon balm, lemongrass, and lemon peel.
Summer savory, basil and minced garlic.
Opal basil, chives, marjoram, and oregano.
Dill, lemon thyme, rosemary, and minced garlic.
Nasturtium, lavender, peppermint, and minced ginger root.
Basil, chives, chili pepper, and garlic.

Herb Vinaigrette

• 1/3 cup herb vinegar
• 1/2 cup avocado or  extra virgin olive oil
• 1 teaspoon of agave or honey
• 1 teaspoon of Dijon mustard

Combine in a glass container with a lid (used glass bottles work great) and shake well.