1 tsp grainy mustard, 1 tbsp
olive oil, 1/2 lemon, 1 tsp
lavender, 1 tsp honey (or agave syrup)
It's no secret that I love lavender, or that this Provençal glory features heavily in my cooking. The vinaigrette is one of the best loved French influences and adding lavender and lemon in place of herbs and vinegar gives this a really wonderful twist. Perfect with peppery salad leaves like rocket and watercress.
1) Add the honey into the lemon juice and whisk together - the fruit acid should help even crystallised honey break down and integrate well.
2) Grind the dried lavender in a mortar and pestle and add to the honey and lemon along with the olive oil and whisk thoroughly.
3) Toss your salad leaves in the dressing and serve.