Honey White Wine Lavender Vinaigrette
Have you ever wanted to cook with lavender? Grow lavender? I have been trying both for two years now. Last year, my plants didn’t get very big. I only got a couple blossoms and I wasn’t quite sure what to do with them, so really all my efforts were in vain because I never used my precious lavender plants.
This year, I fertilized them! They grew quite a bit bigger (though nowhere near the size you see in the pictures) and there are several blossoms. I vowed I wasn’t going to let my “crop” go to waste this time. Silly me, I never thought to use those lovely leaves in my cooking last year! I knew they were edible and I knew you COULD use them, but somehow I didn’t get around to it until after the season was over and my beloved lavender plants were buried under the snow.
Lavender sounded like the perfect thing to “dress up” a salad dressing, so I decided to try it in my honey white wine vinaigrette because there’s a particular salad I have in mind for it. It tastes light and floral and delightful. Just perfect for my pear salad … I think it would be really good as a chicken or seafood marinade as well.
- 1/4 cup white wine
- 1/4 cup rice vinegar
- 2 Tablespoons honey
- 1 1/2 Tablespoons spicy brown mustard
- A sprig of fresh lavender leaves, chopped fine (about 1/2 teaspoon)
- 1 clove of garlic, peeled and chopped fine
- 1 1/2 Tablespoons extra virgin olive oil
- In a bowl, whisk together all ingredients except the olive oil.
- While whisking, pour a thin stream of olive oil into the dressing. Whisk a bit more to make sure everything is good and mixed.
- Store in a sealed bottle in the fridge for up to a month.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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