Perfect for any green salad!
1/3 cup extra-virgin olive oil (I used half canola, half olive oil)
1/3 cup balsamic vinegar
1/2 tsp. sea salt
1/2 tsp. dried culinary ‘Provence’ lavender buds, finely ground in a spice grinder (I just chopped them with a knife)
In a small bowl, whisk together the oil, vinegar, salt, and lavender.
Great with fresh greens and our local greenhouse tomatoes
1 cup of balsamic vinegar
1 teaspoon honey – We love our friend’s at Sunparlour
1 teaspoon dried culinary lavender
1 Tablespoon extra virgin olive oil
pinch of sea salt
Dash of Pepper
In a small saucepan combine the honey, balsamic vinegar and dried lavender. Over moderately low heat reduce the mixture to half. Add oil. Mix to blend. Add salt and pepper.