Well, I'm continuing my experiments in cooking with lavender, and my second experiment did not disappoint. Just as in the lavender lemonade, I really enjoyed the fragrant, floral notes of the lavender in this Lavender & Honey Balsamic Vinaigrette. I guess I'm a fan of the flavor of lavender!
And being an assistant beekeeper to my beekeeper hubby, I'm always on the lookout for new recipes in which to use our honey harvest. So how could I resist trying out the lavender and honey combination of this balsamic vinaigrette? I couldn't.
I also did a little experiment within my lavender experiment. I wanted to see just what the dried lavender 'brought to the party,' so to speak, in this dressing ... how much flavor it imparted, etc. So I decided to make the exact same dressing ~ minus the lavender ~ to see.
Well, let me just say ... the lavender brings a lot to this dressing party! In comparing the two, I actually wasn't a fan of the lavender-less version after tasting the lavender-infused one. (But you all know me, I'll keep working with the lavender-less version to tweak the ingredient proportions ... 'cause I think a honey-balsamic vinaigrette dressing would be wonderful).
Served with a very simple salad, the lavender in this dressing really shines through!
Have you experimented with cooking with lavender? I'd love to hear your favorites.
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Lavender & Honey Balsamic Vinaigrette
Source: Adapted from A Taste of Lavender: Culinary Delights from Mountain Farm compiled by Linda Thompson & Marilyn Cade
6 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. honey
1 T. fresh lemon juice
1 garlic clove, crushed
1 tsp. coarse grain mustard
1 tsp. dried lavender flowers
1. Whisk all ingredients together. Let stand for 30 minutes to allow the flavors to meld together.
2. Whisk again and serve. Store in a container with a tight lid in the refrigerator for up to a week.