Lavender Salad Dressing Recipe Foodcom

Steps:

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

Steps:

• NOTE: Use regular honey if you cannot find lavender honey. To make it easier to blend, zap the honey a few seconds in the microwave.
• Combine all ingredients except for salt and pepper in a non-reactive bowl and whisk well or blend with immersion blender. Cover and refrigerate for 1 hour prior to serving to allow ingredients to marinate. Bring to room temperature. Whisk before serving.
• Adjust seasoning if necessary and season with salt and pepper if desired.
• Keeps for 1 week in refrigerator.

Steps:

• beat the egg yolks in a blender.
• add the sugar, seasoning and mustard and combine.
• with the blender on, slowly add the oil and with motor still running add the vinegar.
• finally add lemon juice and chopped lavender.
• this dressing should be pourable not too thick.
• pour over whatever salad you choose and decorate with dried lavender seeds.

Steps:

• Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
• Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
• Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

Steps:

• 1. Make sauce: Combine agave nectar or honey, 1/3 cup water, lavender, pepper & a pinch of salt in a small saucepan. Bring to a simmer over medium heat, stirring until agave/honey has dissolved. Remove from heat and cover. Let steep for about 15-20 minutes. Strain into a bowl and discard lavender and stir in lime juice.
• 2. Add peach, nectarine, and plum to sauce and toss well. Add berries and mint and toss gently to combine. Refridgerate 1 hour or until chilled.
• 3. Serve & enjoy!

Steps:

• 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.