Slice the tomatoes in rounds over a small bowl to collect any liquid. Place the tomatoes in a separate bowl and let them sit for 30 minutes.
To make the vinaigrette, combine the tomato liquid, olive oil, both vinegars, garlic, lavender leaves and blooms and honey. Season to taste with salt and pepper. *Be careful* how much salt you add. There is plenty of it in the feta cheese.
Divide the arugula equally among four chilled salad plates.
Place the tomato rounds atop the arugula. Sprinkle with the feta and top with the dates.
Cover and chill until ready to eat or serve immediately.
Just before serving, if desired garnish each serving with a small snip of a lavender bloom.
Serve vinaigrette on the side.
Note: The forty minutes prep time includes allowing the tomatoes to sit for 30 minutes as directed in Step #1.