Lavender Blossom Vinaigrette & Baby Greens
- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
2 cups dressing
- Serves:
- 4-6
ingredients
-
Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon shallot, minced
- 1⁄2 cup white wine vinegar
- 1 egg yolk
- 1⁄3 cup wildflower honey
- 1 1⁄2 cups extra virgin olive oil
- 2 tablespoons fresh lavender blossoms
- salt & pepper
-
Salad
- 1 (16 ounce) bag of baby spring greens
- 1 log chevre cheese or 1 goat cheese
- 1⁄4 cup dried cranberries
- 1⁄3 cup candied pecans
directions
- For the dressing:.
- In a small mixing bowl combine mustard, shallots, egg yolk, vinegar, and honey. Using a hand mixer on high speed, add the olive oil in a slow drizzle to emulsify. (you can do this by hand, but your arm gets sore). Stir in the lavender. Add salt & pepper to taste.
- For the salad:.
- In a large bowl, drizzle dressing over the spring mix and toss. Then add goat cheese, dried cranberries and candied pecans to the top. YUM!
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