Lavender and Honey Salad Dressing

Rita~'s Note:

Store in in the fridge for up to 1 week. A nice marinade for fish or chicken.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon minced sweet onion
• 1 garlic, minced
• 1 teaspoon coarse grain mustard
• 1/4 cup honey
• 1 teaspoon dried lavender (1 tablespoon fresh)
• 1/2 teaspoon poppy seed
• salt & pepper

Directions:

1. Blend all ingredients together.
2. Stand for 30 mins to allow flavors to infuse.
3. Stir and adjust salt and pepper again and serve.

Reviews

[KellyMac6]

We really liked the flavor of this dressing although I have to give a disclaimer - I did not use lavender. I used to be able to buy it in the spice aisle, but they seem to have discontinued it and I could not find fresh anywhere. I like to cook with lavender so I am sure this would have only enhanced the flavor further. The dressing as it was was flavorful and light at the same time. Thank you Rita!

[Kumquat the Cat's friend]

This was an excellent, sweet vinaigrette. I had it on a spinach salad. The lavender taste was subtle but distinctive. The poppy seeds/mustard/honey all mixed together gave the dressing a thick and slightly crunchy texture. Really impressive!

[Geema]

For those of you who are lucky enough to have a source of lavender...make this dressing! Never having cooked with lavender before, I wasn't sure if I would like the flavor, thinking that it might be too "flowery". We loved it... both my DH and I rating it 5*! All the ingredients blended together so that no one flavor dominated, except perhaps the honey, which I'll decrease a bit the next time I make this dressing. I served it on assorted baby greens, just drizzling a thin stream across the top and garnishing with roasted, chopped almonds. Rita...you are amazing!