Lavender Honey Vinaigrette

Our garden is waking up - and so are our taste buds! Fresh herbs, crisp greens, and backyard meals are back on the menu!

This Lavender Honey Vinaigrette just might become a new spring favorite. Made with white wine vinegar, lemon, honey, Dijon, olive oil, and our own culinary lavender buds, it's bright, balanced, and lightly herbaceous with a touch of sweetness. Drizzle it over salads, marinate chicken, or spoon it over roasted veggies. Simple, fresh, and full of flavor.

Lavender Honey Vinaigrette

INGREDIENTS

1 tsp Treasured Roots Culinary Lavender Buds

2 tbsp hot water

1 tbsp honey

1 tbsp Dijon mustard

3 tbsp apple cider or white wine vinegar

1/4 cup olive oil

Zest of half a lemon

1 small garlic clove, finely minced

Salt and freshly cracked black pepper, to taste

INSTRUCTIONS

1. Steep the lavender: In a small bowl, combine the lavender buds with the hot water. Let steep for about 5-7 minutes to soften and release their flavor. Strain out the buds for a lighter flavor or keep them in if you'd like a bit more lavender flavor.

2. Whisk the base: In a medium bowl or jar, whisk together the honey, mustard, vinegar, lavender water, garlic and lemon zest.

3. Emulsify: Slowly drizzle in the olive oil while whisking vigorously (or shake everything in a jar with a tight lid) until well combined.

4. Season and serve: Add salt and pepper to taste. Drizzle over fresh salad greens, toss with a quinoa salad, or use as a light marinate for chicken or roasted vegetables.