Spring Garlic and Onion Vinaigrette

Description

In the spring, I can't wait for the new crop of spring garlic and onions.  Spring or "green" garlic is young, immature garlic.  It has a milder, slightly nuttier flavor than the large bulbs they will eventually grow into.  In its "green" state, the garlic will not yet have formed its hallmark "cloves" and will look more like large green onion.  Here in northern California, I can always find it at the farmer's market in the early spring--about the same time I find asparagus.  When I find it, I grab it up and use it for all my garlic needs--soups, stews, dressings, marinades.  I usually find that I like to use a little more than I would normally use because the flavor is more delicate than it's grown-up version.  As the weeks progress at the market, you will see the spring garlic start to mature and you'll see it begin to form its telltale cloves, until it reaches maturity in the early summer.  I also LOVE green and spring garlic in pesto, which I will start to make as soon as I see the new crop of basil make its first appearance at the market.

It is particularly delicious when chopped up and used in a basic vinaigrette.  The flavor is just a little fresher and more delicate.