Ahhh... garlic scapes. These snakey green tendrils are a true seasonal delicacy and very flavorful. You can use them exactly as you would garlic in sauces or sautes while you wait patiently for your first taste of green garlic. I love to make a vinaigrette with finely minced garlic scapes using just a bit of oil (I like the richness of walnut oil) and white wine vinegar, a big dab of dijon mustard, salt, cracked pepper and sugar to taste. Whisk everything together and pour over warm boiled potatoes and serve over a bed of fresh greens. The potatoes just drink up the vinaigrette and I cannot think of a more elegant treatment of potato salad. As a bonus any leftover vinaigrette is a lovely marinade for fish, tofu or chicken.
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