Friday, 2 November 2012

Lavender vinaigrette


1 tsp grainy mustard, 1 tbsp
olive oil, 1/2 lemon, 1 tsp
lavender, 1 tsp honey (or agave syrup) 
Serves: 4 Preparation: 5 minutes

It's no secret that I love lavender, or that this Proven├žal 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.

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