Combine the vinegar, water, salt and pepper in the blender pitcher. I like to add the salt with the vinegar so that it gets a head start on dissolving. Then, add the dijon, agave and garlic scapes. Blend the contents until the scapes are more or less pureed.
Put the blender on a low speed, remove the top feeding lid and slowly drizzle in the oil with the motor running until the dressing is thoroughly combined and creamy. Store in the fridge for up to 1 week.
Recipe Notes
Depending on how long they've been around, garlic scapes can be quite fibrous so just use the more tender parts.
Also, I use grapeseed oil here because its neutral flavour doesn't overpower the scapes.
Garlic scape dressing is a perfect use for the mild garlic flavour of scapes. Perfect for green or grain-based salads.