In a small container, combine vinegar and honeysuckle blossoms. Let mixture steep for at least 2 hours or overnight. Strain mixture through a fine-mesh sieve into a small bowl.
In bowl, whisk together honeysuckle vinegar, Honeysuckle Simple Syrup, shallot, chives, garlic, salt, and pepper. Gradually add olive oil, whisking constantly until mixture is combined. Store, covered, in refrigerator for up to 3 days. Let come to room temperature, and whisk before serving.
Recipe by Victoria at https://victoriamag.com/honeysuckle-couscous-salad-recipe/