Lavender and honey give a flavorful twist on traditional balsamic vinaigrette salad dressing.
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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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Yield: about 2/3 cup
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Lavender & Honey Balsamic Vinaigrette
Lavender and honey give a flavorful twist on traditional balsamic vinaigrette salad dressing.
Prep time: 35 MCook time: Total time: 35 M
Ingredients:
- 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
Instructions:
- Whisk all ingredients together.
- Let stand for 30 minutes to allow the flavors to meld.
- Whisk again and serve.
- Store in a container with a tight lid in the refrigerator for up to a week.
This looks really exciting to try. I love trying out new vinaigrette mixes. The last attempt with lavender was scones (there was more blueberry than lavender) but it turned out pretty good. I'd love to try this soonest...
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What a beautifully simple vinaigrette! I love this recipe... actually, I love everything that comes out of your kitchen! This is a must try!
ReplyDeleteGreat post. I found you via the Tuesday Talent Show from Chef in Training
ReplyDeleteI have linked a pizza I did with leftover roast chicken. Have a good week.
Looks very inviting. I've never had a vinaigrette with Lavender.
ReplyDeleteOh, this sounds so good. I am constantly looking for ways to use my lavender!
ReplyDeleteOnce again, your beautiful photography and description make me want to drop everything and make this! I am making pizza (your crust) for dinner, so I think I will whip up this dressing. I actually DO have some lavender from Fresh Market in my spices...can't wait!
ReplyDeleteMMMMM I can almost smell it! Thanks for linking up at Pin It Thursday!
ReplyDeletewhat a great idea - I've done lavender honey, lavender-honey lemonade, but never dressing.
ReplyDeleteUPDATE: this is even BETTER after a few days! Could drink it! Mmmmm!
ReplyDeleteI am so glad I found your blog. I was planning on making brie with a topping of blueberry, balsamic vinegar, cinnamon, and sugar. After reading this recipe, I have decided to omit the cinnamon, and infuse the balsamic vinegar with lavender, and use honey from my sister's hive instead of sugar. I'm excited and a bit nervous as I've never cooked with lavender before.
ReplyDeleteCould you use sunflower oil in place of olive oil? I love the taste of sunflower oil, but it can be a little overpowering sometimes.
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ReplyDelete