Chive Blossom Salad with Honey Vinaigrette

For a fresh twist on basic spinach salad, this chive blossom salad recipe features vibrant purple chive blossoms and is topped off with a sweet and tangy honey vinaigrette.

This chive blossom salad recipe is a vibrant, flavor-packed twist on the usual leafy green side—elevated by bold ingredients (like beautiful purple, onion/garlic-tasting chive blossoms!) and a balanced, tangy-sweet honey vinaigrette.

The combination of tender baby spinach and mesclun provides a fresh, delicate base with great texture. But what makes this chive blossom salad recipe truly unique are the additions that bring richness, contrast, and complexity to every bite: chive blossoms (the star of this unique salad recipe!), black sesame seeds, Parmigiano Reggiano, artichoke hearts, Kalamata olives, and sun-dried tomatoes.

Chive Blossom Salad with Honey Vinaigrette

Servings: 2

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What'll You Need

Chive Blossom Salad:

2 cups baby spinach
2 cups Mesclun or assorted lettuces of your choosing, torn into pieces
1 cup artichoke hearts, drained, rinsed, and roughly chopped (packed in water)
¼ cup sun dried tomatoes, drained, roughly chopped (packed in oil)
⅔ cup Kalamata olives, cut in half
fresh chive blossoms – broken into florets or left whole (they pack a rich garlic punch)
10-12 thick lengthwise shavings of Parmigiano Reggiano
1 teaspoon black sesame seeds (for garnish)

Honey Vinaigrette:

⅓ cup olive oil
1 tablespoon fresh lemon juice
2 tablespoons chardonnay vinegar
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
a few grains of ground cayenne pepper (optional)
¼ teaspoon sea salt flakes (to taste)
4 tablespoons honey

Directions

Honey Vinaigrette:

1. In a small glass bowl or glass measuring cup with a spout, add the olive oil, lemon juice and chardonnay vinegar. Whisk ingredients well.

2. Whisk in the thyme, cayenne, salt and honey, mixing until fully emulsified.

Chive Blossom Salad:

1. In a large bowl, toss together the spinach and lettuces.

2. Add the artichoke pieces, sun-dried tomatoes, and kalamata olives, tossing gently to combine the ingredients.

3. Add the prepared honey vinaigrette, tossing well to coat ingredients.

4. Place the salad onto 2 serving plates.

5. Place the Parmigiano Reggiano slices on top of the salad..

6. Top the salad with chive blossoms (broken into florets or whole)

7. Sprinkle the top of each salad with black sesame seeds.

Briny Kalamata olives, sun-dried tomatoes in oil, and meaty artichoke hearts lend Mediterranean depth, while thick shavings of Parmigiano Reggiano add nutty umami and a salty, granular bite to this showstopping salad. Then there’s the real surprise: chive blossoms. These floral beauties aren’t just for show—these edible flowers deliver sharp garlic and onion notes that perfumes the whole salad with savory punch.

The honey vinaigrette ties it all together. With the brightness of lemon, the earthy acidity of chardonnay vinegar, warmth of thyme, and sweet silky honey enhance the salad’s bold elements without overpowering them.

Finally, a dusting of black sesame seeds add a hint of crunch and visual intrigue, making this dish both elegant and unexpected.

Whether you serve this surprising salad as a starter or top it with grilled chicken or fish for a main, one thing’s for sure: This chive blossom salad recipe is anything but ordinary!