In a large stainless steel bowl combine the vinegar, garlic flower and lemon juice.
Place the bowl over a bain marie on the stove top and gently reduce the vinegar for about 4 or 5 minutes, or until syrupy.
Gradually add the grapeseed and olive oil, mixing constantly to emulsify.
Add the chopped herbs. Season the vinaigrette with salt and pepper.
Serve with salads.