Lavendar Honey Vinaigrette

It’s the best dressing I’ve ever made, inspired by the signature salad at March de Sud – goat cheese fritter, figs, apple, candied walnut and romaine tossed with a lavender honey vinaigrette. Lucky for me, the restaurant also houses a small French Market, where I was able to buy this amazing honey, harvested from bees fed exclusively on lavender.  (This is not the same as lavender honey made by heating honey with lavender blossoms and then straining it).

Unlike other honey, lavender honey it is not sticky or runny, but rich and creamy – even spreadable. And yes, it really has a lavender taste.

The chef at Marche de Sud was not on the premises when I stopped in to buy the honey, so I was on my own in figuring out how to make a vinaigrette using this delicious honey. I’ve made my dressing several times now, and each time was asked for the recipe. So I figure it’s worth sharing here.

Lavender Honey Vinaigrette

I like to make my dressings right in a jar, making it easy to store and shake before using. If I were to make this using vinegar instead of lemon, I’d use Champagne vinegar. The amount of oil may vary depending on how much juice your lemon gives. Start with 1/3 cup oil and add more if the dressing is too tart for your taste. (I happen to like it tart.)

• 2 tbsp lavender honey
• Juice of 1 lemon
• 1/3 -1/2 cup extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 -1/2 tsp freshly ground black pepper
• 1 large garlic clove, finely minced
• 1/2 tsp coarse Dijon mustard

Combine all ingredients in a jar. Cap, tighten the lid and shake well. Serve at room temperature.