Wash, spin dry and separate the Nasturtium flowers and leaves.
Add flowers, verjus and salt into a one-gallon Ziploc bag and leave them to macerate in the refrigerator for three days.
Place leaves in a separate one-gallon Ziploc bag, covered in olive oil. Massage and refrigerate to infuse for one day.
Strain each bag into a separate, sterile mason jar and store for up to two weeks.
For the vinaigrette, combine both the infused verjus and olive oil, then drizzle over your favorite dish, like a summer salad or grilled fish.