You may also like
Ingredients
- Title:For the dressing
- 1 tbsp shallots, diced finely
- 1 tsp dried lavender buds, finely chopped
- 13 cup sherry vinegar
- ½ cup honey
- 1 cup extra virgin olive oil
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- Title:For the salad
- 4 cups mixed salad greens including edible flowers
- ½ cup goat's or gorgonzola cheese, broken up
- 2 tbsp roasted pecan nuts
- 8 cherry tomatoes, cut into wedges
- 1 tbsp unsalted butter
- 1 tbsp honey
- 8 ripe mission (or other variety) figs, halved, or substitute nectarines or peaches, cut into wedges
Method
For the dressing: place the shallots, lavender, sherry vinegar and honey into a blender. Whiz for a few minutes, while slowly pouring in the olive oil, then add the seasoning.
For the salad: toss the green leaves with the goat's cheese, nuts and tomatoes. Over this pour some dressing and arrange on individual salad plates.
In a shallow pan melt the butter, add the honey and the figs or stone fruit. Saute for 3 minutes or until glazed, then place on the salad greens. Eat immediately.
