Food & Cooking Recipes Chive Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 5, 2018 Print Rate It Share Share Tweet Pin Email Yield: Makes 1/2 cup Ingredients ¼ cup minced chives 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon water 2 teaspoons honey Kosher salt and freshly ground pepper 4 teaspoons extra-virgin olive oil Directions In a small bowl, whisk together all the ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days. Rate it Print