Lavender-Lemon Vinaigrette

I was trying to think of something light to put on a greed salad with apricots and walnuts.  First I thought of white wine vinegar as a base.  There was half a lemon in the fridge.  Eventually, it turned into this.

Culinary lavender is getting increasingly easy to find.  I still have my bottle from TJMaxx that's going to last me a couple of decades.  Sprouts now carries it in their bulk spices section, so you don't have to commit to a full container.

When you think about how expensive some salad dressings are, then half bottles languish in the fridge for months, it makes much more sense to make half a cup of a unique flavor and finish it in a week.  Most of the time, I already have all the ingredients on hand.  Whether it's a vinaigrette or creamy dressing, you can have your own special flavor in about five minutes.


*2 Tb white wine vinegar
*2 Tb lemon juice
*1/2 tsp culinary lavender
1/4 C olive oil
1/4 tsp kosher salt (lavender salt if you have it)
*1/2 tsp honey
*1 tsp chia seeds (optional)

1.  The day before, combine lavender and vinegar.  Refrigerate.

2.  Whisk together all ingredients.  You can strain out the lavender buds before adding the vinegar to keep it from becoming too overwhelming.  I added the chia for nutritional value, but they did make the dressing look pretty on the salad.  Up to you.

3.  Serve immediately or refrigerate until needed.  It will separate, but can be re-shaken before serving.

Makes 1/2 C, four 2 Tb servings

Difficulty rating  π