This recipe delicately combines sweet & savory flavors to make for an unforgettable salad dressing. Pour over simple greens or add it to something more complex like a salad featuring beets or blueberries. Perfect to serve at Easter, Passover or your next dinner party this spring!
Ingredients
1 cup + 1 Tbsp Extra-virgin olive oil
1 cup thinly sliced shallots
1-2 tsp dried culinary lavender
Directions
1. Heat 1 Tbsp 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.
Remove from heat and let cool 5 minutes.
Puree mixture with vinegar and mustard in a blender or food processor until smooth. With machine running, slowly add 1 cup olive oil until combined.
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